Italian Brussels Sprouts

Roasted Parmesan Brussels Sprouts with Prosciutto are a decadent side dish recipe that are simple to make and easy to eat. This unique roasted brussels sprouts recipe is delicious for any occasion and perfect for sharing.

Overhead view of cheese on top of brussels sprouts in yellow dish

I’m continuing with the Thanksgiving side dishes — or every day side dishes — today. (Technically, this post was supposed to go live on Wednesday, but we lost our Internet during a storm in the middle of the night, and I wasn’t able to access this here blog until Wednesday afternoon.)

So. Anyway. Brussels sprouts.

I’m digging vegetables in all forms these days and because there’s something so delicious about a simple recipe done right.

These Italian Brussels Sprouts are exactly that.

Roasted Brussels Sprouts are a super easy side dish for a regular old weeknight meal or a fancier holiday one, and when you add prosciutto and parmesan, they just sing.

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    I meaaaaaaaaan… how could they not?

    Other recipes calling for Brussels sprouts that you might dig, too: Shredded Applesauce Chicken Sliders with Brussels Sprouts Apple SlawCranberry Feta Brussels Sprout Salad with Candied Pecans and Warm Bacon VinaigretteLemon Roasted Brussels Sprouts

    Halved brussels sprouts on a cutting board

    What you need to make this recipe:

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    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you need:

    • Brussels sprouts — fresh brussels sprouts are key here. I do not recommend using frozen brussels sprouts. You need to trim them and remove the outer leaves before halving them or quartering them, if they’re especially large
    • Extra virgin olive oil — or another neutral oil
    • Balsamic vinegar — this vinegar adds some much-needed acidity and sings as the brussels sprouts roast. I do not recommend substituting it with another ingredient.
    • Kosher salt — I like to use Diamond Crystal, which is a medium grain kosher salt. You could also use similarly sized sea salt.
    • Black pepper — I like to crack my own with a pepper mill, but the ground kind from the store also works
    • Prosciutto — you just need two slices, and you’ll dice them into bite-sized pieces. You can add more, if desired.
    • Parmesan cheese — purchase a block of parmesan and grate your own, please and thank you! The cheese will melt better on top of your sprouts, as well as have a better texture.

    What is Prosciutto?

    Prosciutto is a dry-cured piece of meat from the pig. (It’s actually “pig” in Italian.)

    This cured meat is absolutely delicious to eat on its own, but it crisps up in this recipe for a nice crunchy, meaty flavor.

    You can find it with the specialty meats at your local grocery store.

    Pan of roasted Italian Brussels Sprouts

    How to make Roasted Brussels Sprouts with Parmesan and Prosciutto

    Preheat the oven. Get out a roasting pan or a rimmed sheet pan and set aside.

    Trim the brussels sprouts. Use a sharp knife and trim off the bottom of the sprouts, then slice in half length-wise. Remove any loose leaves.

    Add the brussels sprouts to a large bowl. Season with the olive oil, balsamic vinegar, salt and pepper.

    Spread the Brussels sprouts onto a rimmed sheet pan in a single layer. Top with the bite-sized prosciutto pieces.

    Bake for 30-35 minutes, or until the Brussels sprouts are browned and fork tender.

    Remove from the oven, then grate the Parmesan cheese directly on top of them. (You can measure with your heart here or follow the instructions below.)

    Serve warm, and enjoy.

    brussels sprouts on a white plate before roasting

    Erin’s Easy Entertaining Tips

    I love a unique side dish like this to serve at an event that I’m hosting, whether it’s Friendsgiving or Christmas or a dinner party.

    Here are some things I’d do while making this dish:

    • Prep the ingredients early. The brussels sprouts will keep in the fridge chopped, so you can do that well in advance. Shred the cheese, too.
    • Double or triple the recipe. While this is great for our family of four on a weeknight, these go quick with larger crowds! Do the math and make more for your people if they love brussels sprouts.
    • Customize them to your tastebuds. You can swap bacon for prosciutto or hold it altogether if you’re serving vegetarians. (Or you could make a batch of Roasted Lemon Brussels Sprouts, too.)
    Grated cheese sprinkling on top of brussels sprouts in yellow dish

    Quick tips and tricks to perfect brussels sprouts

    • Mise en place. Trim the brussels sprouts before getting started, and get your ingredients in order before tossing together and roasting.
    • Double the recipe. This makes a small amount, which is a great side dish for a weeknight. If you’re hosting a holiday meal, I would make more.
    • Store the leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave in 30-second bursts until warmed through.

    This is truly the PERFECT side dish for an occasion!

    If you’re looking for more AWESOME holiday-centric sides, I highly suggest Garlicky Spaghetti SquashBourbon Sweet Potato Casserole and Green Bean Bundles.

    Interested in these brussels sprouts?

    Here’s how you can make ’em at home:

    Grated cheese sprinkling on top of brussels sprouts in yellow dish
    Yield: 4 servings

    Italian Brussels Sprouts

    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes

    Roasted Parmesan Brussels Sprouts with Prosciutto are a decadent side dish recipe that are simple to make and easy to eat. This unique roasted brussels sprouts recipe is delicious for any occasion and perfect for sharing.

    Ingredients

    • 1 lb. Brussels sprouts, trimmed
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon balsamic vinegar
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 2 prosciutto slices, chopped
    • ¼ cup Parmesan cheese, for sprinkling

    Instructions

    1. Preheat the oven to 400°F.
    2. Toss the trimmed Brussels sprouts with the olive oil, balsamic vinegar, salt and pepper in a large bowl.
    3. Spread the Brussels sprouts onto a rimmed sheet pan or jelly roll pan. Top with the sliced prosciutto.
    4. Bake in the preheated oven for 30-35 minutes, or until the Brussels sprouts are browned and fork tender.
    5. Remove the Brussels sprouts from the oven, then shred the Parmesan cheese directly on top of them. (You can measure with your heart, if desired.)
    6. Serve warm, and enjoy.

    Nutrition Information:

    Yield:

    4 servings

    Serving Size:

    1 serving

    Amount Per Serving: Calories: 158Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 15mgSodium: 784mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 9g

    Nutrition facts are an estimate and not guaranteed to be accurate.

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    3 Comments

    1. That falling cheese shot! Love it! This looks delicious – and I’m not a brussel sprouts person. I might have to try them again now!

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