ROASTED BRUSSELS SPROUTS WITH PARMESAN & CRISPY PROSCIUTTO
Elegant and impressive, these roasted Brussels sprouts with Parmesan and prosciutto are caramelized, savory, and ready in just 35 minutes.
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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