Roasted Brussels Sprouts with Parmesan and Crispy Prosciutto
Roasted brussels sprouts don’t have to be complicated to be delicious. With just a few ingredients—Parmesan, prosciutto, olive oil, and lemon—this recipe transforms simple sprouts into a side dish that feels anything but ordinary. Perfect for serving alongside pasta, chicken, or even a holiday roast.
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Italian Translation: Cavoletti di Bruxelles con Parmigiano e Prosciutto
Wine Pairing Suggestion: With chicken or pasta, Pinot Grigio, or if serving with a red meat, Chianti is a classic.
Category: Side Dish [‘Contorno’]
Michelle’s Cucina
A note from my kitchen to yours.
I love recipes that feel effortless yet impressive. These roasted Brussels sprouts caramelize beautifully in the oven, while crispy prosciutto and freshly grated Parmesan add layers of savory flavor without much extra work.
Why this recipe works: High-heat roasting creates deeply caramelized sprouts, while the salty prosciutto and Parmesan balance their natural sweetness for a side dish that’s both simple and memorable.
INGREDIENTS FOR ROASTED Brussels Sprouts:
Full measurements in the recipe card below.
- Brussel Sprouts
- Lemon
- Extra Virgin Olive Oil
- Diced Prosciutto (or Pancetta)
- Parmesan Cheese
RECOMMENDED KITCHEN TOOLS:
- Medium Bowl
- Baking Sheet
- Parchment Paper
- Small Sautè Pan
How to Make Roasted Brussels Sprouts:
Step 1: Prep.
Preheat the oven to 425℉. Prepare Brussel sprouts by removing the outer layer, thinly cutting the end of the stem, and halving.
Step 2: Ready to Roast.
In a medium bowl, toss the halved brussels sprouts with olive oil, salt, and pepper. Spread on baking sheet, cut side down; and add sliced lemon to the sheet. Bake for 15 minutes
Step 3: Cook Prosciutto.
In the meantime, cook the diced prosciutto in a small saucepan on medium=high heat until crispy– about 7 minutes. After the sprouts have baked for 15 minutes, gently toss, then back in the oven for another 5 minutes, until sprouts are carmelized and crispy
Step 4: Final Touches.
Remove from the oven, remove lemon peels, transfer to a serving platter, and add parmesan cheese and crispy diced prosciutto.
How to Serve Roasted Brussels Sprouts with Parmesan and Crispy Prosciutto:
- Garnish with a drizzle of olive oil and serve immediately.
- If pairing with chicken or pasta, Pinot Grigio is a great choice; or if serving with a red meat, Chianti is a classic.
La Vita, Simplified:
Kitchen Tip: Parchment paper pre-cut sheets make it super easy both in prep and in clean-up
Pantry Favorite: A good-quality extra virgin olive oil is worth using here—there are so few ingredients that each one shines.
Make Ahead: Trim and halve the Brussels sprouts earlier in the day, then roast just before serving.
Ingredient Swap: Swap Pecorino Romano for Parmesan, or use crispy fried capers for a vegetarian version.
ROASTED BRUSSELS SPROUTS WITH PARMESAN & CRISPY PROSCIUTTO
Equipment
- Medium Bowl
- Baking Sheet
- Small saute pan
Ingredients
- 1 pound Brussel Sprouts
- ½ Lemon - sliced thin
- 1 ½ Tablespoon Extra Virgin Olive Oil
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- ¼ cup Diced Prosciutto - or Pancetta (or Thick-cut Bacon if you're in a pinch!)
- 3 Tablespoons Parmesan Cheese
Instructions
- Preheat the oven to 425℉.
- Prepare Brussel sprouts by removing the outer layer, thinly cutting the end of the stem, and halving.
- In a medium bowl, toss the halved brussels sprouts with olive oil, salt, and pepper.
- Spread on baking sheet, cut side down; and add sliced lemon to the sheet.
- Bake for 15 minutes.
- In the meantime, cook the diced prosciutto in a small saute pan on medium-high heat until crispy– about 7 minutes.
- After the sprouts have baked for 15 minutes, gently toss, then bake another 5 minutes, until sprouts are caramelized and crispy.
- Remove from the oven, remove lemon peels, transfer to a serving platter, and add parmesan cheese and crispy diced prosciutto.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Roast until deeply caramelized for the best flavor.
- Leftovers reheat beautifully in a hot oven or air fryer.
- Michelle’s Kitchen Recommendations:
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