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.

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 Slaw | Cranberry Feta Brussels Sprout Salad with Candied Pecans and Warm Bacon Vinaigrette | Lemon Roasted Brussels Sprouts

What you need to make this recipe:

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• Sharp knife and cutting board
• Sheet pan or Jelly Roll Pan
• Large mixing bowl
• Microplane or box grater

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 made from the leg of the pig.

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.

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.

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.)

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 Squash, Bourbon Sweet Potato Casserole and Green Bean Bundles.

Interested in these brussels sprouts?

Here’s how you can make ’em at home: