top of page

Roasted Brussel Sprouts with Prosciutto

I could eat Brussel Sprouts everyday. The crispy prosciutto takes the sprouts up a notch.

Roasted Brussel Sprouts with Prosciutto


  • 1 bag Brussel Sprouts, halved

  • Olive oil

  • salt and pepper

  • Balsamic Vinegar or Fig Balsamic Vinegar

  • Prosciutto slices


  1. Preheat the oven to 425° and line a baking sheets with parchment paper.

  2. Place the Brussel Sprouts on the baking sheet and toss with olive oil, salt and pepper.

  3. Roast for about 15 minutes, test for tenderness with a fork.

  4. Meanwhile, place the prosciutto slices on the grate of a roasting pan. I use my toaster oven for this.

  5. Broil the prosciutto for about 4 minutes, flip the slices over and broil for another few minutes, watching it closely because it will get crispy quickly.

  6. When Brussel sprouts are done pour them in a serving bowl and toss with Balsamic Vinegar.

  7. Crumple the prosciutto over the Sprouts and Serve.


9 views0 comments

Recent Posts

See All


bottom of page