Roasted Brussels Sprouts are tart, savoury and sweet, with fresh cranberries, salty prosciutto and maple syrup. They’re quick and easy to make and add a festive touch to your holiday meal!
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 servings 1x
2 tablespoons extra virgin olive oil, divided
24 large Brussels sprouts, trimmed and washed
1 cup fresh cranberries
2 tablespoons maple syrup
2 tablespoons fresh rosemary
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2–3 slices prosciutto, torn into small pieces
Preheat oven to 425F and grease a cast iron skillet or sheet pan with 1 tablespoon of oil.
Add the Brussels sprouts and cranberries to the skillet (or pan) and drizzle on maple syrup and remaining tablespoon of oil. Toss until well coated. Sprinkle on the rosemary, salt and pepper and toss again.
Arrange the torn prosciutto in between the Brussels sprouts.
Roast for 25-30 minutes, or until the Brussels sprouts are tender and caramelized and the cranberries are jammy. Stir everything at the halfway point. This will help the cranberries burst and get jammy so they mix with the prosciutto and coat the Brussels sprouts.
Remove from oven and serve immediately. Store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.
The recipe calls for 24 large Brussels sprouts. If you have smaller Brussels, you may want to use about 30 and reduce the roast time by a few minutes.
If you want large Brussels to roast faster, cut them in half.
Add the prosciutto after you’ve tossed the Brussels and cranberries with the oil, maple syrup, rosemary, salt and pepper. These ingredients, especially the salt and pepper, will stick to the prosciutto and won’t evenly coat the Brussels and cranberries.
The prosciutto doesn’t get crispy in this recipe as it mixes with the cranberries to create a salty, tart and jammy coating for the Brussels. But if you like your prosciutto crispy, don’t stir the Brussels sprouts and cranberries while roasting and just stir everything together at the end.
This recipe calls for fresh rosemary, but you can also use dried. Just reduce the amount to 2 teaspoons as dried herbs are usually more potent than fresh.