Roasted Brussels Sprouts with Parmesan and Crispy Prosciutto
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.
Italian Translation: Cavoletti di Bruxelles con Parmigiano e Prosciutto
Wine Pairing Suggestion: If serving with chicken or pasta, Pinot Grigio works well; or if serving with a red meat, a Chianti is always a classic.
Category: Sides [‘Contorno’]
Michelle’s Cucina
A note from my kitchen to yours.
I love recipes that feel effortless yet impressive. These roasted Brussels sprouts use just a handful of ingredients, but they roast up beautifully caramelized with salty prosciutto and a touch of Parmesan. It’s the kind of side dish that feels special enough for guests, yet simple enough for a weeknight.
What You’ll Need to Make Roasted Brussels Sprouts with Parmesan and Crispy Prosciutto:
- Brussel Sprouts
- Lemon
- Extra Virgin Olive Oil
- Diced Prosciutto (or Pancetta)
- Parmesan Cheese
Equipment & Tools for Roasted Brussels Sprouts with Parmesan and Crispy Prosciutto:
- Medium Bowl
- Baking Sheet
- Small Saucepan
How to Make Roasted Brussels Sprouts with Parmesan and Crispy Prosciutto:
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 EVOO, 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, and add parmesan cheese and crispy diced prosciutto.
How to Serve Roasted Brussels Sprouts with Parmesan and Crispy Prosciutto:
La Vita, Simplified:
- Make-ahead prep: Trim and halve the Brussels sprouts in the morning, store in the fridge, then toss with oil and roast when ready.
- Cheese swap: Pecorino Romano instead of Parmesan for a sharper bite.
- Double batch: These reheat well in the air fryer or hot oven the next day.
- To make Vegetarian: Swap the prosciutto for fried capers (or just remove the prosciutto altogether).
ROASTED BRUSSELS SPROUTS WITH PARMESAN & CRISPY PROSCIUTTO
Equipment
- Medium Bowl
- Baking Sheet
- Small saucepan
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
- 3 Tablespoon 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 EVOO, 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 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.
- Remove from the oven, remove lemon peels, and add parmesan cheese and crispy diced prosciutto.
- Buon Appetito!
Notes
- Garnish with an EVOO drizzle and serve immediately
- Serves 4-6 people as a side dish
- Make-ahead prep: Trim and halve the Brussels sprouts in the morning, store in the fridge, then toss with oil and roast when ready.
- Cheese swap: Pecorino Romano instead of Parmesan for a sharper bite.
- Double batch: These reheat well in the air fryer or hot oven the next day.
- To make Vegetarian: Swap the prosciutto for fried capers (or just remove the prosciutto altogether).
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