ROASTED BRUSSELS SPROUTS WITH PARMESAN & CRISPY PROSCIUTTO
Effortless yet impressive, these roasted Brussels sprouts with Parmesan and prosciutto are caramelized, savory, and ready in just 35 minutes.
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
Serving & Garnish Tips:
- 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).