Roasted Brussels Sprouts with Prosciutto
These sweet and savory Roasted Brussels Sprouts are tender with caramelized edges and tossed with crispy prosciutto and maple syrup!
Servings 6 servings
Calories 143kcal
Ingredients
- 1 ½ pounds Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 5-6 slices prosciutto torn into small pieces
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 425F.
- In a large bowl, toss together the Brussels sprouts, oil, rosemary, salt and pepper.
- Arrange the Brussels sprouts in a single layer cut side down on a large non-stick baking sheet, making sure there is space between them.
- Place pieces of the torn prosciutto around the Brussels sprouts.
- Roast for 16-18 minutes, or until the Brussels sprouts are fork tender and the prosciutto is crispy. (Check occasionally to make sure the prosciutto isn’t browning too much).
- Remove from oven and toss with maple syrup. Roast for another 2-3 minutes and serve immediately.
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.
- 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. (Note that if you use parchment paper, your Brussels sprouts may not brown as much).
- If your Brussels sprouts are taking longer than expected to cook, you might want to remove the prosciutto so it doesn’t burn.
Nutrition
Calories: 143kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 279mg | Potassium: 476mg | Fiber: 4g | Sugar: 7g | Vitamin A: 869IU | Vitamin C: 97mg | Calcium: 57mg | Iron: 2mg
