Italian Brussels Sprouts
Italian Brussels Sprouts make for a decadent weeknight or Thanksgiving side dish. Brussels sprouts are roasted with prosciutto, then topped with Parmesan cheese once out of the oven.
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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.
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 Slaw | Cranberry Feta Brussels Sprout Salad with Candied Pecans and Warm Bacon Vinaigrette | Lemon Roasted Brussels Sprouts
What you need to make these Italian Brussels Sprouts
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Looking for more AWESOME holiday-centric sides? I highly suggest Garlicky Spaghetti Squash, Bourbon Sweet Potato Casserole and Green Bean Bacon Bundles.
Interested in these awesome sprouts? Here’s how you can make ’em at home:
Italian Brussels Sprouts
Italian Brussels Sprouts make for a decadent weeknight or Thanksgiving side dish. Brussels sprouts are roasted with prosciutto, then topped with Parmesan cheese once out of the oven.
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
- Preheat the oven to 400°F.
- In a bowl, toss the trimmed Brussels sprouts with the olive oil, balsamic vinegar, salt and pepper.
- Spread the Brussels sprouts onto a baking dish. Top with the sliced prosciutto.
- Bake in the preheated oven for 30-35 minutes, or until the Brussels sprouts are browned and fork tender.
- Remove the Brussels sprouts from the oven, then shred the Parmesan cheese over them. Use as much or little as you'd like.
- Serve warm, and enjoy.
Nutrition Information:
Yield:
4 servingsServing Size:
1 servingAmount 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.
This looks delicious!!
Thanks so much, Tayler!
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!