This Roasted Cripsy Prosciutto Brussels Sprouts Recipe combines everything you love about savory, crunchy, and sweet flavors in one simple dish. The Brussels sprouts roast to perfection with crisped prosciutto, while toasted pepitas and dried cranberries bring a delightful crunch and sweetness to every bite. It's a dish that’s equally at home on your Thanksgiving table or with a simple weeknight meal.
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Roasted Brussels sprouts is one of my favorite vegetables, and adding crispy prosciutto and cranberries takes this dish to a whole new level. I love when they come in season, and are added to our holiday meal.
The salty, savory prosciutto pairs beautifully with the slightly sweet roasted sprouts, while the cranberries add a tart pop of flavor. Plus, the pepitas bring just the right amount of crunch to round out this perfect side dish.
One thing I’ve learned the hard way: if your cranberries are too dry, they can harden when roasted. If they’re not already plump, soak them in hot water for about 5 minutes before adding them to the dish. It makes all the difference, trust me!
For other simple side dishes to elevate your weeknight dinner or holiday table, try these caramelized Brussel sprouts, roasted broccolini, or this zesty sriracha cauliflower.
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Why You'll Love This Recipe
- Sweet and Savory: The combination of roasted Brussels sprouts, salty prosciutto, sweet cranberries, and nutty pepitas creates a mouthwatering balance of flavors.
- Perfect Texture: The sprouts roast until caramelized and tender, while the prosciutto crisps up beautifully, adding a crunchy, salty contrast.
- Simple Yet Impressive: Easy enough for a weeknight but special enough to serve at a dinner party or holiday feast like Thanksgiving or Christmas dinner. And everything is made on one large baking sheet.
Recipe Ingredients
You'll need the following ingredients to make roasted Brussels sprouts with crispy prosciutto:
For the Roasted Brussels Sprouts:
- Brussels Sprouts: Once the outer leaves are removed, they're halved and roasted to perfection. You can substitute with broccoli or cauliflower for a completely different dish.
- Olive Oil: Helps the sprouts crisp up in the oven. Avocado oil can also be used.
- Sea Salt & Pepper: Season to taste.
For the Crispy Prosciutto Mix:
- Prosciutto: Adds a salty, crispy element. I also love using pancetta for a slightly different flavor.
- Pepitas: These pumpkin seeds add crunch and texture. You can substitute with sunflower seeds or chopped nuts like almonds or walnuts.
- Maple Syrup: Provides a touch of sweetness to balance the saltiness of the prosciutto. Honey works just as well.
- Ground Cinnamon: Adds warmth and depth. If you’re not a fan of cinnamon, you can omit it or try a pinch of smoked paprika for a different flavor profile.
- Dried Cranberries: Sweet and tart, these complement the savory elements. If your cranberries are dry, soak them in hot water for 5 minutes to plump them up before roasting.
For the Cider Vinaigrette:
- Olive Oil: Provides a rich base for the vinaigrette. Extra virgin olive oil is best for its flavor.
- Apple Cider Vinegar: Adds acidity and brightness. Red wine vinegar or balsamic vinegar can be used as well.
- Fresh Thyme: Offers an earthy, aromatic touch. You can substitute with rosemary, parsley, or even a teaspoon of dried thyme if fresh isn’t available.
- Red Pepper Flakes: Adds a subtle kick of heat. Omit if you prefer a milder flavor.
See recipe card below for all ingredients and quantities.
How to Make Prosciutto Brussels Sprouts
Plump Your Cranberries: If your dried cranberries are a little too dry, soak them in hot water for 5 minutes before adding them to the dish. This will bring out their sweetness and soften their texture.
Step 1: Roast the Brussels Sprouts: Line a large baking sheet with parchment paper, or grease. On the sheet pan, toss the halved Brussels sprouts with olive oil, sea salt, and black pepper. Arrange in a single layer on the baking sheet and roast in preheated oven at 425°F for about 15 minutes, or until they start to caramelize and get crispy.
Step 2: Prepare the Pepita Mix: Meanwhile, mix the pepitas, olive oil, maple syrup, and ground cinnamon in a small bowl.
Remove the Brussels sprouts from the oven and scatter the pepita mixture, cranberries, and prosciutto evenly around them. Roast for 10 more minutes until the prosciutto crisps and the pepitas turn golden.
Step 3: Make the Cider Vinaigrette: While everything is roasting, whisk together the olive oil, apple cider vinegar, fresh thyme, sea salt, pepper, and red pepper flakes in a small bowl or jar.
Step 4: Toss and Serve: Once the Brussels sprouts and prosciutto are crispy, remove from the oven and drizzle with the cider vinaigrette. Toss to coat, serve immediately, and enjoy!
Expert Tips
- Crispier Sprouts: Make sure the Brussels sprouts are spread out in a single layer on the baking sheet to allow them to roast evenly and get crispy.
- Plump Your Cranberries: If your dried cranberries are a little too dry, soak them in hot water for 5 minutes before adding them to the dish. This will bring out their sweetness and soften their texture.
- Vegetarian Option: Simply omit the prosciutto for a vegetarian-friendly side dish that’s still full of flavor and texture.
Common Questions
Yes! You can roast the Brussels sprouts and make the cider vinaigrette ahead of time. When ready to serve, reheat the Brussels sprouts and crisp the prosciutto and pepitas in the oven, then drizzle the vinaigrette right before serving.
You can substitute prosciutto with thinly sliced bacon or pancetta. Just be sure to adjust the cooking time as bacon may take a little longer to crisp up, or even leave it out for a vegetarian version. The dish will still be delicious with the sweet and savory flavors of the cranberries and pepitas.
If your dried cranberries are not plump, soaking them in hot water for about 5 minutes will help plump them up and prevent them from hardening during roasting.
Serving Suggestions
- As a Side Dish: These roasted Brussels sprouts with crispy prosciutto are a fantastic side for holiday gatherings or cozy weeknight dinners. Their bold flavors complement roasted meats like turkey or chicken, providing a delicious contrast to your main course. Serve these with my famous baked Italian chicken wings, or an elegant roasted turkey breast for the perfect dinner plate!
- With a Salad: For a light and fresh option, serve the Brussels sprouts over a bed of mixed greens as it already has a simple vinaigrette. The crispy sprouts and prosciutto add a hearty touch to your salad.
- As a Topping: Consider adding these Brussels sprouts as a delicious topping for grain bowls or pasta. Their rich, roasted flavor and crispy texture pair perfectly with quinoa, rice, or your favorite grain dishes.
Storage Tips
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: For best results, reheat the brussels sprouts in the oven to maintain their crispiness. Simply bake at 375°F for about 10 minutes until warmed through. You can also reheat in a large skillet over medium heat for 5-7 minutes, stirring occasionally.
- Freezing Not Recommended: Since Brussels sprouts and prosciutto can lose their texture when frozen, it’s best to enjoy this dish fresh or store leftovers in the fridge.
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Recipe
Roasted Brussels Sprouts With Crispy Prosciutto
Equipment
- 1 large baking sheet greased or lined with parchment paper
- 2 small bowls spoon and whisk
Ingredients
Roasted Brussels Sprouts
- 1½ pounds (680 grams) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Crispy Prosciutto & Pepita Mix
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- ⅓ cup (21 grams) raw pepitas
- ¼ teaspoon ground cinnamon, optional
- 3 ounces thinly sliced prosciutto (about 5 slices), roughly torn
- ⅓ cup (40 grams) dried cranberries, soaked in hot water for 5 minutes
Cider Viinaigrette
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C). Grease or line a large baking sheet with parchment paper. On the sheet pan, toss the halved Brussels sprouts with olive oil, sea salt, and black pepper. Arrange them in a single layer on the baking sheet and roast for about 15 minutes, or until they start to caramelize and get crispy.
- While the Brussels sprouts are roasting, mix the pepitas, olive oil, maple syrup, and ground cinnamon in a small bowl. This will give the pepitas a slightly sweet, crunchy coating once roasted.
- Remove the Brussels sprouts from the oven and evenly spread the pepita mixture and cranberries around them. Tuck the torn prosciutto pieces in between the Brussels sprouts, making sure everything is well distributed. Return the pan to the oven and roast for another 10 minutes, allowing the prosciutto to crisp up and the pepitas to turn golden.
- While everything is roasting, whisk together the olive oil, apple cider vinegar, fresh thyme, sea salt, pepper, and red pepper flakes in a small bowl or jar.
- Once the Brussels sprouts and prosciutto are crispy, remove from the oven and drizzle with the cider vinaigrette. Toss to coat, serve immediately, and enjoy!
Notes
- Crispier Sprouts: Make sure the Brussels sprouts are spread out in a single layer on the baking sheet to allow them to roast evenly and get crispy.
- Plump Your Cranberries: If your dried cranberries are a little too dry, soak them in hot water for 5 minutes before adding them to the dish. This will bring out their sweetness and soften their texture.
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: For best results, reheat the brussels sprouts in the oven to maintain their crispiness. Simply bake at 375°F for about 10 minutes until warmed through. You can also reheat in a large skillet over medium heat for 5-7 minutes, stirring occasionally.
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