How do you avoid soggy Brussels sprouts?

To avoid mushy or soggy Brussels sprouts, make sure they’re dried well after washing. Any excess moisture can create steam as they roast. You’ll also want to roast them on a high heat and give them some space as they roast. Overcrowding your pan can cause the sprouts to steam instead of roast.

Why do you need to roast Brussels sprouts cut side down?

You don’t need to do this, but roasting them cut side down gets more of the surface of the Brussels sprouts caramelized compared to the curved side.

Do you need to blanch Brussels sprouts before roasting?

No need to blanch them before roasting for this recipe. Blanching can help speed up the roasting process, but since the Brussels sprouts are cut in half, they only take 20 minutes to roast.

What is the best temperature for roasting Brussels sprouts?

Brussels sprouts, like most veggies, should be roasted on a high heat. The ideal temperature can range from 400F to 450F degrees. I prefer 425F for this recipe. Any higher and the prosciutto may burn.

Brussels Sprouts with Prosciutto

Name: Brussels Sprouts with Prosciutto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 4-5 slices prosciutto, torn into small pieces; 2 tablespoons maple syrup; 1/3 cup dried cranberries

Description

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

Ingredients

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
4–5 slices prosciutto, torn into small pieces
2 tablespoons maple syrup
1/3 cup dried cranberries

Cook Mode Prevent your screen from going dark

Instructions

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

Notes

To ensure even cooking, Brussels sprouts should be roughly the same size. If you have some larger ones, you may want to quarter them.
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.
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.
If your Brussels sprouts are taking longer than expected to cook, you might want to remove the prosciutto so it doesn’t burn.
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.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.