This recipe for roasted Parmesan Prosciutto Brussels Sprouts is a step up from your usual brussels sprouts. Instead of just drizzling with olive oil and seasoning with salt and pepper, this recipe involves smothering quartered brussels sprouts with garlic, butter, parmesan, salt, and pepper before roasting the sprouts low and slow until they begin to brown. The final touch is some chopped prosciutto which quickly crisps up giving a salty crunch to this side dish.
I like to start roasting the brussels sprouts at 300 degrees. This helps them to roast and brown up more evenly. When I add the prosciutto I pump the heat up to 350 degrees to crisp up the prosciutto and let the brussels sprouts extra extra toasted. The other trick to evenly roasting brussels sprouts (and most veggies) is parchment paper. It prevents the vegetables from being in direct contact with the metal pan, and results in more evenly browned vegetables without having to constantly stir and flip them.
I made this recipe for the first time on Easter. I was cooking a beef roast and paired it with roasted fingerling potatoes, these Parmesan Prosciutto Brussels Sprouts, and my Lemon and Blackberry Cake for dessert. It was an easy meal to prepare since the main course and side dishes are the types of recipes that you quickly prep and then roast in the oven. It is a simple way to make a lot of food.
Sometimes I like to let the brussels sprouts get really crispy, to the point that they are nearly burnt. I might be out on my own here, but I love super crispy crunchy brussels sprouts.
My grocery store only had massive brussels sprouts, so I cut them into quarters. If you have smaller sprouts you might want to just slice them in half.
Yields 4
5 minPrep Time
55 minCook Time
1 hrTotal Time
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Ingredients
- 1 pound of Brussels Sprouts
- 2 tablespoons Butter
- 1-2 cloves of minced Garlic
- 1/4 cup grated Parmesan
- Salt and Pepper
- 2 slices of Prosciutto
Instructions
- Heat your oven to 300 degrees. Trim the stems off the brussels sprouts and remove any browned outer leaves. Slice the sprouts into halves or quarters, and place them in a medium bowl.
- Melt the butter and pour it over the brussels sprouts. Add the garlic, parmesan, and a generous amount of salt and pepper. Stir to combine.
- Pour the seasoned brussels sprouts onto a parchment-lined baking sheet and place them in the oven. Let bake for about 40 minutes, until they are just starting to brown.
- Chop up the prosciutto, and stir it into the brussels sprouts. Increase the heat to 350 degrees and let the brussels sprouts roast for another 10-15 minutes until browned. Serve immediately.
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