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Roasted Brussels sprouts with prosciutto on a baking sheet with dried cranberries and maple syrup off to the side.

Brussels Sprouts with Prosciutto

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Roast
  • Cuisine: American


Prosciutto Brussels Sprouts are roasted with rosemary until tender and caramelized, and tossed with crispy prosciutto, maple syrup and dried cranberries.


  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons extra virgin olive oil, divided
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 45 slices prosciutto, torn into small pieces
  • 2 tablespoons maple syrup
  • 1/3 cup dried cranberries


  1. Preheat oven to 425F and line a large baking sheet with parchment paper (or use a non-stick pan).
  2. Add the Brussels sprouts to a large bowl along with the oil, rosemary, salt and pepper. Toss to combine.
  3. Arrange the Brussels sprouts in a single layer on the baking sheet, making sure there is space between them.
  4. Place pieces of the torn prosciutto around the Brussels sprouts.
  5. Roast for 18-20 minutes, or just until fork tender, checking occasionally to make sure the prosciutto isn’t browning too much.
  6. Remove from oven and toss with maple syrup and cranberries. Roast for another 2-3 minutes.
  7. Serve immediately. Store leftovers covered in the fridge and enjoy within 3-4 days.


  1. To ensure even cooking, Brussels sprouts should be roughly the same size. If you have some larger ones, you may want to quarter them.
  2. Spread the Brussels sprouts out in a single layer and give them some space. If they’re too close together, they will steam instead of roast.
  3. The prosciutto may stick to the pan a little, so be sure to use a non-stick pan or line your baking sheet with parchment paper.
  4. If your Brussels sprouts are taking longer than expected to cook, you might want to remove the prosciutto so it doesn’t burn.
  5. Don’t add the cranberries and maple syrup too early. The cranberries may burn and the maple syrup will stop the prosciutto from getting crispy.
  6. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: maple Brussels sprouts, prosciutto Brussels sprouts