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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• Corningware CW Color 4-piece set.
• Cheese zester.
• Jelly Roll Pan.
• Oneida Countess Servingware.

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:

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Yield: 4 servings

Italian Brussels Sprouts

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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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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. In a bowl, toss the trimmed Brussels sprouts with the olive oil, balsamic vinegar, salt and pepper.
3. Spread the Brussels sprouts onto a baking dish. 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 over them. Use as much or little as you'd like.
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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