We’ve always been fans of transforming humble Brussel sprouts into something extraordinary, and our Brussel Sprouts and Prosciutto recipe does just that. It’s a delightful side dish that pairs the earthy crunch of sprouts with the salty richness of Italian prosciutto, creating a flavor explosion that’s both simple and sophisticated.
This easy-to-make favorite draws from classic European roots, offering a fresh twist we know you’ll love. Whether you’re hosting a family dinner or spicing up weeknight meals, it’s the perfect way to add a touch of elegance to your table.
Ingredients
In our Brussel Sprouts and Prosciutto recipe, we gather simple yet transformative ingredients that highlight the earthy crunch of Brussel sprouts paired with the salty richness of prosciutto. This selection ensures a flavorful, sophisticated side dish that’s easy to prepare.
Below, we list the ingredients in the order they are used, with prep specifics for accuracy and optimal results:
- Brussel sprouts: 1 pound, fresh and firm, trimmed and halved to promote even roasting and enhance their natural nutty flavor.
- Prosciutto: 4 ounces, thinly sliced and torn into pieces to deliver a crispy, savory contrast when cooked.
- Olive oil: 2 tablespoons, extra-virgin for its fruity notes, used to coat the sprouts for a golden, caramelized finish.
- Garlic: 3 cloves, minced for a pungent aroma that infuses the dish with depth right at the start of cooking.
- Red onion: 1 medium, thinly sliced to add a sweet, tangy bite that complements the sprouts as they sauté.
- Balsamic vinegar: 1 tablespoon, for a tangy glaze that balances the richness and is drizzled in toward the end.
- Salt and black pepper: ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper, to season and elevate the natural tastes just before serving.
This combination creates a dish with vibrant textures and flavors, making it a standout for any meal.
Equipment Needed
To bring our Brussel Sprouts and Prosciutto recipe to life, we rely on essential tools that ensure precise preparation and optimal results. Below, we’ve listed the key equipment in the order of use, highlighting why each item is crucial for achieving that perfect earthy crunch and savory finish.
- Baking Sheet: We start with a standard rimmed baking sheet (about 18×13 inches) to evenly roast the Brussel sprouts, promoting caramelization and preventing spills during cooking.
- Oven: A conventional or convection oven preheated to 425°F is our go-to for delivering consistent heat, transforming fresh Brussel sprouts into tender, flavorful bites.
- Chef’s Knife: We recommend a sharp 8-inch chef’s knife for trimming and halving the Brussel sprouts quickly and safely, ensuring uniform pieces for even cooking.
- Cutting Board: A sturdy wooden or plastic cutting board provides a stable surface for prepping ingredients like garlic and red onion, minimizing mess and enhancing efficiency.
- Mixing Bowl: A large 4-quart mixing bowl allows us to toss the Brussel sprouts with olive oil, garlic, and seasonings, coating them evenly for maximum flavor infusion.
- Measuring Spoons: Accurate 1-tablespoon and 1-teaspoon measuring spoons help us precisely measure items like balsamic vinegar and olive oil, guaranteeing the recipe’s balanced taste.
- Tongs: We use heat-resistant tongs to flip and serve the prosciutto and Brussel sprouts, avoiding burns and maintaining the dish’s crispy texture.
This setup keeps our preparation straightforward and efficient, making it easy to elevate your Brussel Sprouts and Prosciutto into a standout side dish.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through crafting this irresistible Brussel Sprouts and Prosciutto recipe with simple, precise steps for a dish bursting with earthy crunch and savory depth.
Prep
First, we start by preparing the Brussel sprouts to ensure they roast evenly and develop a delightful caramelized exterior. Begin with 1 pound of fresh Brussel sprouts—rinse them under cold water to remove any dirt then pat dry with a clean towel. Using a sharp chef’s knife and sturdy cutting board, trim the stems and remove any wilted outer leaves, then halve each sprout lengthwise for optimal texture.
Next, we handle the other components for a harmonious blend of flavors. Peel and slice 1 medium red onion into thin half-moons, and mince 3 garlic cloves finely to release their aromatic essence. In a large mixing bowl, combine the halved Brussel sprouts, sliced red onion, and minced garlic. Drizzle with 2 tablespoons of extra-virgin olive oil, and toss everything together until the vegetables glisten with a light coating—imagine the vibrant green hues and the fresh, peppery scent that promises a satisfying side.
Cook
With our ingredients prepped, we move to cooking for that perfect golden-brown finish. Preheat the oven to 425°F as mentioned in our equipment setup, and line a rimmed baking sheet with parchment paper for easy cleanup and even heat distribution.
Spread the Brussel sprouts mixture evenly across the baking sheet, ensuring the pieces aren’t overcrowded to promote crispiness. Season generously with salt and black pepper to taste, then roast in the preheated oven for 20-25 minutes. Halfway through—around 10-12 minutes—use heat-resistant tongs to flip the sprouts for uniform browning; you’ll notice the kitchen filling with an irresistible aroma of roasted vegetables and garlic, transforming the humble sprouts into a tender, nutty delight.
Assemble and Serve
Once cooked, we assemble the dish to elevate its sophisticated appeal. Remove the baking sheet from the oven and let it cool slightly for 2-3 minutes. Crumble or tear 4 ounces of thinly sliced prosciutto into bite-sized pieces, then scatter them over the hot Brussel sprouts for the prosciutto to slightly crisp and meld with the warm vegetables.
Drizzle 1 tablespoon of balsamic vinegar over the mixture to add a tangy sweetness that balances the saltiness—stir gently with tongs to incorporate without breaking the sprouts’ structure. Serve immediately as a vibrant side, where the contrast of crispy prosciutto, charred sprouts, and zesty notes creates a memorable, flavorful experience for any meal.
Make-Ahead Instructions
To streamline our Brussel Sprouts and Prosciutto recipe and fit it into busy schedules, we can prepare key components in advance without compromising flavor or texture. This approach allows us to enjoy a fresh, vibrant side dish with minimal effort on the day of serving.
Prepping Ingredients Ahead
We recommend handling the vegetable preparation up to 24 hours in advance to maintain crispness and freshness:
- Brussel Sprouts: Rinse, trim the stems, and halve 1 pound of fresh Brussel sprouts. Pat them dry thoroughly to prevent sogginess, then store in an airtight container lined with a paper towel in the refrigerator.
- Red Onion and Garlic: Slice 1 medium red onion into thin strips and mince 3 garlic cloves. Place them in a separate airtight container or sealed bag to avoid odor transfer, and refrigerate.
- Prosciutto: Do not slice or cook the 4 ounces of thinly sliced prosciutto ahead, as it can become overly dry. Instead, keep it wrapped in its original packaging or an airtight container in the fridge until ready to use.
Storage and Reheating Tips
Proper storage is crucial for preserving the dish’s earthy crunch and salty richness. Here’s how we handle it:
- Short-Term Storage: After prepping, store all components in the refrigerator at 40°F or below. This ensures the Brussel sprouts retain their vibrant green color and firm texture for up to 24 hours.
- Assembling and Reheating: If roasting in advance, cook the Brussel sprouts mixture as per our step-by-step instructions, but stop before adding the prosciutto and balsamic vinegar. Let the roasted sprouts cool completely, then transfer to an airtight container and refrigerate for up to 2 days. When ready, reheat in a preheated oven at 400°F for 5-7 minutes until warmed through. Pro tip: Add the prosciutto and a drizzle of balsamic vinegar just before serving to keep the prosciutto crispy and the flavors bold.
| Component | Make-Ahead Time | Storage Method | Reheating Notes |
|---|---|---|---|
| Brussel Sprouts (prepped) | Up to 24 hours | Airtight container in fridge | N/A (use directly in recipe) |
| Red Onion and Garlic | Up to 24 hours | Airtight container in fridge | N/A |
| Full Roasted Mixture (without prosciutto) | Up to 2 days | Airtight container in fridge | Oven at 400°F for 5-7 minutes |
| Prosciutto | Not recommended | Original packaging in fridge | Add fresh for optimal crispness |
Conclusion
We’ve loved sharing this Brussel sprouts and prosciutto recipe that brings bold flavors to your table. It’s a go-to side for adding a gourmet twist without the fuss.
As we wrap up, give it a try and see how it elevates your meals with ease. You’ll find it’s one of our favorites for quick, impressive dining.
Frequently Asked Questions
What ingredients are needed for Brussel Sprouts and Prosciutto?
You’ll need 1 pound of fresh Brussel sprouts, 4 ounces of thinly sliced prosciutto, 2 tablespoons of extra-virgin olive oil, 3 minced garlic cloves, 1 medium red onion, 1 tablespoon of balsamic vinegar, and salt and black pepper to taste. These simple ingredients combine for a flavorful, earthy side dish that’s easy to prepare.
What equipment is required to make this recipe?
Essential tools include a rimmed baking sheet for roasting, a preheated oven at 425°F, a sharp chef’s knife and sturdy cutting board for prep, a large mixing bowl for tossing ingredients, measuring spoons for accuracy, and heat-resistant tongs for handling. This setup ensures straightforward and safe preparation.
How do I prepare Brussel Sprouts and Prosciutto?
Start by rinsing, trimming, and halving 1 pound of Brussel sprouts. Slice a red onion and mince 3 garlic cloves, then toss with olive oil in a bowl. Spread on a baking sheet and roast at 425°F for 20-25 minutes, flipping halfway. Add prosciutto and drizzle balsamic vinegar before serving for a crispy, flavorful side.
Can I make this dish ahead of time?
Yes, prep the Brussel sprouts, red onion, and garlic up to 24 hours in advance and store in the fridge. Keep prosciutto uncut until ready to use. This helps maintain freshness and texture, making it ideal for busy schedules—just reheat gently before adding prosciutto and vinegar.
How long does it take to cook Brussel Sprouts and Prosciutto?
The recipe takes about 10-15 minutes for prep and 20-25 minutes to roast at 425°F. Total time is around 30-40 minutes, making it perfect for quick weeknight meals while delivering a sophisticated flavor.
What makes this recipe suitable for family dinners?
This dish transforms simple ingredients like Brussel sprouts and prosciutto into an elegant, flavorful side with earthy crunch and salty richness. It’s rooted in classic European cuisine, easy to make, and versatile for any meal, adding a touch of sophistication without much effort.