Crispy Brussel Sprouts with Prosciutto are a delicious, easy side dish perfect for weeknights or holiday dinners. Crunchy roasted sprouts tossed with salty prosciutto and a splash of vinegar create a flavor-packed dish that comes together quickly.
About Crispy Brussel Sprouts with Prosciutto
This recipe elevates simple Brussels sprouts with roasted crispiness and flavorful prosciutto. The combination is versatile enough to serve as a standout side dish or a lighter main, and it’s approachable for cooks of any level.
Why This Crispy Brussel Sprouts Recipe is a Keeper
This recipe is simple, fast, and full of flavor—reasons it quickly becomes a family favorite. It’s an excellent choice for busy nights or holiday menus.
- 30-Minute Dish: Ready from start to finish in about half an hour.
- Simple Ingredients: Uses just a few pantry staples—no special shopping trips required.
- Family Friendly: The crisp texture and savory prosciutto win over picky eaters.
Should I flip the brussel sprouts when cooking?
Yes—flip them only once. Let the sprouts roast undisturbed until halfway through so they develop a golden crust, then turn them to brown the other side.
Ingredient Notes to Make Brussels Sprouts Side Dish
- Brussels Sprouts: Trim the stems and halve the sprouts so they roast evenly and crisp up.
- Prosciutto: Thinly sliced prosciutto adds a salty, savory element—torn or diced into bite-sized pieces works best.
- White Wine Vinegar: A splash at the end brightens the dish and cuts through the richness.
See the recipe card below for exact ingredient amounts and full instructions.
Variations and Substitutions
Feel free to adapt the recipe to your taste or what you have on hand.
- Bacon: Swap prosciutto for bacon for a smokier flavor; the rendered fat adds extra richness.
- Different Vinegar: Try balsamic or apple cider vinegar for a sweeter or fruitier note.
- Air Fryer: Cook at 375°F for about 15 minutes for a quicker, crisp result.
- Pancetta: Use pancetta instead of prosciutto for a similar cured-pork flavor.
Making this Recipe for Brussels Sprouts with Prosciutto
Below are the basic steps; see the recipe card for full, printable instructions and nutrition details.
STEP 1: Prepare Brussels Sprouts
Place the oven rack in the upper third and preheat to 450°F. Remove any loose outer leaves, trim the stems, and cut the sprouts in half so they cook evenly.
STEP 2: Season and Add the Brussels Sprouts
Toss the halved sprouts with diced prosciutto, minced garlic, olive oil, and your preferred seasoning. Arrange them cut-side down in a single layer on a parchment-lined sheet or baking dish.
STEP 3: Roast
Roast for about 25 minutes, stirring once halfway through, until the sprouts are caramelized and fork-tender.
STEP 4: Finish
Remove from the oven, toss with white wine vinegar, and transfer to a serving dish. Taste and adjust seasoning if needed.
Frequently Asked Questions
Both sizes work. Larger sprouts may need a little extra roasting time but are equally tasty.
Bitterness can come from overcooking or natural vegetable variation. Avoid over-roasting and consider a drizzle of honey or maple syrup if you want to counter any bitter notes.
Recipe Tips for Making This Easy Holiday Side Dish
Small adjustments make a big difference. These tips will help you get excellent results every time.
- Add lemon: A squeeze of fresh lemon juice or a bit of zest brightens the finished dish.
- Sprinkle cheese: Finish with grated Parmesan or Pecorino for extra richness.
- Crispy onions: Top with fried onions or shallots for crunch and flavor contrast.
- Squash: Roasted butternut squash pairs well for a seasonal variation.
- Reheating: Reheat in the oven or a skillet to preserve crispness.
- Nuts: Add toasted pine nuts, pecans, or walnuts for texture.
- Use parchment: Lining the tray prevents sticking and makes cleanup easier.
What to Serve With Brussels Sprouts
- Pierogi Burger
- Cod Fish Tacos
- Italian Porchetta Roast
Crispy Brussel Sprouts with Prosciutto
Equipment
- Mixing bowls
- Measuring spoons
- Measuring cups
- Rimmed baking sheet
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 ounces prosciutto, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1/2 tablespoon extra-virgin olive oil
- 1 teaspoon all-purpose seasoning
- 1/4 cup white wine vinegar
Instructions
- Place an oven rack in the upper third of the oven and preheat to 450°F.
- Toss Brussels sprouts, prosciutto, garlic, oil, and seasoning in a 13×9 baking dish or on a lined sheet pan.
- Arrange the sprouts cut-side down in a single, even layer.
- Roast for 25 minutes, stirring once halfway through, until the sprouts are lightly browned and tender.
- Remove from oven, stir in the vinegar, toss to coat, and serve.
Notes
- Season: Don’t skip seasoning; it brings out the flavors.
- One flip only: Let the sprouts sit to develop a golden crust before stirring once.
- Finish bright: Vinegar or fresh lemon juice brightens and balances the dish.
- Cheese: A sprinkle of Parmesan adds richness.
- Air Fryer option: Cook at 375°F for about 15 minutes if using an air fryer.