I’ve always loved Brussels sprouts, especially in the fall when they’re in season and at their freshest.
There’s something about their crispiness, paired with the rich, salty flavor of prosciutto, that makes them addictive.
Whether as a side dish, a main course, or even an appetizer, this Crispy Brussels Sprouts with Prosciutto & Parmesan recipe has quickly become one of my go-to recipes during the holiday season.
The Story Behind This Recipe
Brussels sprouts are one of my favorite vegetables, especially when roasted until crispy. They belong to the cabbage family and have a slightly nutty, earthy flavor that transforms into something spectacular when cooked properly.
In this dish, we’re roasting them with a bit of olive oil, black pepper, and a touch of balsamic vinegar for that perfect blend of savory and a touch of sweetness.
For the perfect bite, the crispy prosciutto adds a salty crunch, while the Parmesan cheese melts slightly over the hot sprouts. A sprinkle of lemon zest brightens the finished dish, and a drizzle of maple syrup provides a delightful contrast to the salty prosciutto.
How to Pick Brussels Sprouts
Brussels sprouts are at their peak during the fall, especially at farmers markets and grocery stores. When selecting sprouts, look for ones that are bright green and firm to the touch.
Avoid any that have yellowing or damaged outer leaves. Smaller sprouts are often sweeter and more tender, while larger ones can be a bit tougher but are perfect for roasting.
Using a sharp paring knife, you’ll want to trim the tough stems and peel away any damaged outer leaves before cooking.
The Ingredients
- Brussels Sprouts: Their slightly nutty flavor pairs perfectly with the salty prosciutto. You’ll want to trim the outer leaves and cut them in half for even roasting.
- Prosciutto: We’ll use crispy prosciutto for a rich, salty bite that contrasts perfectly with the Brussels sprouts. I recommend cooking it over medium-low heat in a large skillet until it’s crispy, then crumbling it over the dish at the end.
- Parmesan Cheese: This adds a savory finish. Use freshly grated Parmesan for the best flavor.
- Olive Oil: This helps get the Brussels sprouts crispy as they roast. Make sure to toss the sprouts in a large bowl with the oil before spreading them out in a single layer on a large baking sheet.
- Balsamic Vinegar: This adds a touch of sweetness and acidity to balance out the rich flavors.
- Black Pepper: A few cracks of black pepper give the dish some warmth.
- Maple Syrup (optional): I love adding a drizzle of maple syrup for a hint of sweetness.
- Lemon Zest: A sprinkle of zest right before serving brightens up the dish.
Making the Dish
First, start by prepping your Brussels sprouts.
Trim the ends and peel off any damaged outer leaves. I like to cut them in half, which helps them roast more evenly and get that lovely fork tender texture.
While you’re prepping, preheat your oven to high heat—around 425°F. Toss the sprouts in a large bowl with olive oil, black pepper, and a pinch of salt.
Then spread them out in a single layer on a large baking sheet lined with parchment paper. The parchment ensures an easy clean-up and helps them roast without sticking.
As the Brussels sprouts roast, I like to prepare the prosciutto. Simply place the slices in a large skillet over medium-low heat and let them cook until they’re crispy.
Keep an eye on them—prosciutto can go from crisp to burnt in no time! Once they’re done, transfer them to a plate to cool before crumbling them.
After about 20-25 minutes, your Brussels sprouts should be roasted to perfection—golden brown and crispy on the outside, yet tender on the inside.
Once out of the oven, toss them with some balsamic vinegar and lemon zest. Top with crumbled crispy prosciutto and grated Parmesan cheese.
Frequently Asked Questions
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the Brussels sprouts and prosciutto in advance. Just store them separately in an airtight container in the fridge and reheat the sprouts in an air fryer or oven for a few minutes to get them crispy again.
Q: What if I don’t have prosciutto?
A: You can easily substitute with bacon or pancetta if you prefer, though prosciutto offers a lighter, less greasy option.
Q: How do I prevent soggy Brussels sprouts?
A: The key is roasting them in a single layer at high heat. If they’re too crowded on the baking sheet, they’ll steam instead of roast, resulting in a soggy texture.
Q: Can I make this dish without an oven?
A: Yes! You can sauté the Brussels sprouts on the stove top using a large skillet. Just cook them on medium heat until they are golden and crispy, stirring occasionally.
Crispy Brussels Sprouts with Prosciutto & Parmesan
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 4 slices prosciutto
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Zest of 1 lemon
- 1 tsp maple syrup (optional)
Instructions
- Preheat oven to 425°F.
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes, until golden brown and crispy.
- While sprouts roast, cook prosciutto in a skillet over medium-low heat until crispy. Remove and crumble.
- Once Brussels sprouts are done, toss with balsamic vinegar and lemon zest. Top with crumbled prosciutto and Parmesan cheese.
- Serve warm, with a drizzle of maple syrup if desired.
