Brussel Sprouts with Prosciutto
Roasted Brussels Sprouts with Crispy Prosciutto 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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Servings: 6
Equipment
- 1 large baking sheet greased or lined with parchment paper
- 2 small bowls spoon and whisk
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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.1½ pounds Brussels sprouts, 2 tablespoons olive oil, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
- 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.1 tablespoon olive oil, 1 tablespoon pure maple syrup, ⅓ cup raw pepitas, ¼ teaspoon ground cinnamon
- 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.3 ounces thinly sliced prosciutto (about 5 slices), ⅓ cup dried cranberries
- 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.2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon fresh thyme leaves, ¼ teaspoon fine sea salt, ⅛ teaspoon freshly ground black pepper, ⅛ teaspoon crushed red pepper flakes
- 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!
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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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