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
- 4–5 slices prosciutto, torn into small pieces
- 2 tablespoons maple syrup
- 1/3 cup dried cranberries
- 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.
- 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.
Keywords: maple Brussels sprouts, prosciutto Brussels sprouts