Roasted Brussels Sprouts with Prosciutto and Shallots
This Roasted Brussels Sprouts with Prosciutto and Shallots recipe is the winter veggie side dish you’ve been looking for. These miniature cabbage heads are baked to perfection until browned and tender and finished with a drizzle of aged balsamic vinegar, balsamic glaze, or even hot honey making them one craveable side dish.
Why We Love This Brussels Sprout Recipe
Getting veggies on our plates in the winter months can prove challenging, I’ll admit. I’m a big fan of wild salads all year round, but in the colder season it’s less intuitive to reach for a head of crisp, green leaves. Am I alone in this?
Roasted Brussels Sprouts with Prosciutto and Shallots
Equipment
- Small paring knife
- Parchment paper or silicone baking mat
- Large baking sheet
- Skillet or frying pan
- Spatula
- Serving platter
- Serving spoon
Ingredients
- 1 pound Brussels sprouts or about 4 cups quartered
- 1 Tablespoon olive oil for roasting the sprouts
- 1 teaspoon olive oil for sauteeing shallots and prosciutto
- 1 large shallot about ¼ cup roughly chopped, or substitute red onion
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 ounces prosciutto thinly sliced, about 4 slices
- 1 Tablespoon aged balsamic vinegar balsamic glaze, or hot honey, plus more for drizzling to taste
Instructions
- Pre-heat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat.
- Rinse the Brussels sprouts and use a small paring knife to remove any ugly bits or stems. Cut them in quarters and add the sprouts to a large mixing bowl along with the olive oil, salt, and pepper. Use a rubber spatula or your clean hands to fully coat the sprouts in the oil mixture.
- Pour the coated sprouts onto the parchment-lined baking sheet. Spread them apart to allow them to brown and keep them from steaming and place in the preheated oven for 15 minutes.
- While the sprouts roast, roughly chop the shallot and cut the prosciutto slices into one-inch pieces. Heat a skillet over medium heat and add about a teaspoon of olive oil to the skillet. When the oil is hot, add the shallots and allow them to become a bit translucent and softened. Add the prosciutto pieces and continue to saute until the shallots have browned slightly and the prosciutto has begun to crisp. Remove from the heat and set aside (it’s fine if these cool a bit).
- When your 15 minute timer chimes, remove the sprouts from the oven and give them a stir with your spatula, turning them to allow another side to brown. Return to the oven for another 10 minutes or until the sprouts have become golden brown around the edges. Note that the smaller bits of sprouts and leaves may be a bit darker in color – this is a good thing! These are the most flavorful of the whole lot.
- Pour the shallot-prosciutto mixture onto the Brussels sprouts along with the aged balsamic vinegar (or hot honey). Gently combine with the spatula until everything is well combined. Finish with an extra drizzle (about 1-2 teaspoons) of balsamic or hot honey and serve.
Notes
- You can substitute the prosciutto for diced ham or traditional American bacon if you prefer. The flavor will be altered a bit but the result is equally delicious!
- Adjust the amount of aged balsamic vinegar, glaze, or hot honey to your liking. Play around with it and make it your own.
- This would be a delicious side dish for a roast, chicken wings, or even a pile of meatballs. It also makes a great holiday side for turkey or prime rib.
- Substitute sprouts for regular green cabbage by chopping into 1-inch pieces and adjust the roast time to 20 minutes, stirring the cabbage pieces halfway through. The cook time may vary – so keep an eye on it and pull when you’ve reached your desired level of browning.
Nutrition
Here, I’ve sauteed chopped shallots with Italian prosciutto, adding a sweet and salty flavor profile to cut the slight bitterness of the sprout. Prosciutto crisps up in the most delectable way and packs all the salt of traditional American bacon without the smoke factor. I’m into it.
The flavor is further deepened by the addition of a balsamic glaze or my hero aged vinegar, the Denissimo. Hot honey would also be delicious here because who doesn’t love a little sweet heat?
Ingredients for Brussels Sprouts with Prosciutto and Shallots
- 1 pound Brussels sprouts, or about 4 cups quartered
- 1 Tablespoon very good olive oil for roasting the sprouts
- 1 teaspoon olive oil for sauteeing shallots and prosciutto
- 1 large shallot (about ¼ cup roughly chopped), or substitute red onion
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 4 thin slices prosciutto (about 2 ounces)
- Aged balsamic, balsamic glaze, or hot honey for finishing
How to Make these Roasted Brussels
- Step 1: Pre-heat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat.
- Step 2: Rinse the Brussels sprouts and use a small paring knife to remove any ugly bits or stems. Cut them in quarters and add the sprouts to a large mixing bowl along with the olive oil, salt, and pepper. Use a rubber spatula or your clean hands to fully coat the sprouts in the oil mixture.
- Step 3: Pour the coated sprouts onto the parchment-lined baking sheet. Spread them apart to allow them to brown and keep them from steaming and place in the preheated oven for 15 minutes.
- Step 4: While the sprouts roast, roughly chop the shallot and cut the prosciutto slices into one-inch pieces. Heat a skillet over medium heat and add about a teaspoon of olive oil to the skillet. When the oil is hot, add the shallots and allow them to become a bit translucent and softened. Add the prosciutto pieces and continue to salute until the shallots have browned slightly and the prosciutto has begun to crisp (like the below image). Remove from the heat and set aside – it’s fine if these cool a bit.
- Step 5: When your 15 minute timer chimes, remove the sprouts from the oven and give them a stir with your spatula, turning them to allow another side to brown. Return to the oven for another 10 minutes or until the sprouts have become golden brown around the edges. Note that the smaller bits of sprouts and leaves may be a bit darker in color – this is a good thing! These are the most flavorful of the whole lot.
- Step 6: Pour the shallot-prosciutto mixture onto the Brussels sprouts along with the aged balsamic vinegar (or hot honey). Gently combine with the spatula until everything is well combined. Finish with an extra drizzle (about 1-2 teaspoons) of balsamic or hot honey and serve.
A Few Recipe Notes from Amber Dawn
- You can substitute the prosciutto for diced ham or traditional American bacon if you prefer. The flavor will be altered a bit but the result is equally delicious!
- Adjust the amount of aged balsamic vinegar, glaze, or hot honey to your liking. Play around with it and make it your own.
Frequently Asked Questions
Q: What should I serve with these Brussels sprouts?
A: This would be a delicious side dish for a roast, chicken wings, or even a pile of meatballs. It also makes a great holiday side for turkey or prime rib.
Q: Can I use regular green cabbage instead of Brussels sprouts?
A: YES. Chop the cabbage into about 1-inch pieces and adjust the roast time to 20 minutes, stirring the cabbage pieces halfway through. The cook time may vary – so keep an eye on it and pull when you’ve reached your desired level of browning.
Thanks for making my recipes! Stay tuned for more elevated roasted veggie dishes and sides in development. Also, I love to hear from you! Leave a review below and let me know how you like them! Enjoy, friend!
