We’ve always been fans of transforming everyday veggies into showstoppers, and our Brussels Sprouts Prosciutto Recipe does just that. It pairs the nutty earthiness of Brussels sprouts with the salty crisp of prosciutto for a dish that’s both hearty and irresistible.
This easy twist on a classic side brings Italian flair to your table, proving that simple ingredients can create gourmet magic. We’re excited to share how this recipe adds a flavorful punch to any meal, whether it’s a busy weeknight or a festive gathering.
Ingredients
In our Brussels Sprouts Prosciutto Recipe, we gather fresh, high-quality ingredients to create a dish bursting with nutty, savory flavors from roasted Brussels sprouts and crispy prosciutto.
- 1 pound Brussels sprouts: Trim the ends and halve them lengthwise for even roasting and a crisp-tender texture.
- 4 ounces prosciutto: Thinly sliced; tear into pieces to ensure it crisps up beautifully in the oven.
- 2 tablespoons olive oil: Extra-virgin variety for a rich, fruity base that enhances the sprouts’ natural earthiness.
- 2 cloves garlic: Minced finely to release its aromatic punch without overpowering the other flavors.
- 1 tablespoon lemon juice: Freshly squeezed for a bright, zesty contrast that balances the saltiness of the prosciutto.
- ½ teaspoon salt: Kosher type, adjusted to taste based on the prosciutto’s saltiness.
- ¼ teaspoon black pepper: Freshly ground for a subtle, warming heat that ties the dish together.
- Optional: ¼ cup chopped walnuts: Toasted beforehand for added crunch and a nutty depth that complements the sprouts.
Required Equipment
To seamlessly prepare our Brussels Sprouts Prosciutto Recipe using the fresh ingredients we’ve outlined, we rely on a few essential tools that ensure efficiency and safety in the kitchen. These items help us achieve the perfect crisp-tender texture and balanced flavors with minimal effort.
Here’s a list of the key equipment, organized by their role in the process:
- Baking Sheet: A sturdy, rimmed baking sheet is crucial for roasting the Brussels sprouts evenly, allowing them to caramelize and develop that nutty flavor we love.
- Large Skillet: This versatile pan is perfect for sautéing the prosciutto and garlic, infusing the dish with rich, savory notes in just minutes.
- Chef’s Knife and Cutting Board: Our go-to tools for precisely trimming and halving the Brussels sprouts, ensuring uniform cooking and enhancing the overall presentation.
- Measuring Spoons: Essential for accurately portioning ingredients like olive oil, salt, and lemon juice to maintain the recipe’s balanced taste profile.
- Tongs or Heat-Resistant Spatula: Ideal for tossing and flipping ingredients during cooking, preventing burns and making it easy to achieve that golden finish.
With these tools in hand, we’re ready to move forward and dive into the preparation steps.
Instructions
We guide you through preparing our Brussels Sprouts Prosciutto recipe with simple, precise steps that transform fresh ingredients into a savory, crispy delight packed with nutty flavors and salty accents.
Preparation
Before we dive into cooking, let’s prep our ingredients to ensure everything is ready for a seamless process. Start by gathering the 1 pound of Brussels sprouts, 4 ounces of thinly sliced prosciutto, 2 tablespoons of extra-virgin olive oil, 2 cloves of minced garlic, 1 tablespoon of freshly squeezed lemon juice, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper—as outlined in our ingredients section.
- Trim and halve the Brussels sprouts: Rinse the 1 pound of Brussels sprouts under cold water, then use a chef’s knife on your cutting board to trim off the tough ends and remove any wilted outer leaves. Slice each sprout in half lengthwise to promote even roasting and achieve that irresistible crisp-tender texture.
- Prepare the prosciutto: Tear the 4 ounces of prosciutto into bite-sized pieces, ensuring they are thin for quick crisping and to maximize their salty, savory punch.
- Mince the garlic and measure seasonings: Finely mince the 2 cloves of garlic to release its pungent aroma, then measure out the 1 tablespoon of lemon juice, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper into small bowls for easy access.
- Optional walnut addition: If using, toast the ¼ cup of walnuts in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, then set aside to add extra crunch and nutty depth to the final dish.
Cooking
Now that our ingredients are prepped, we move to cooking, where the magic happens as flavors intensify and textures develop through roasting and sautéing.
- Roast the Brussels sprouts: Preheat your oven to 425°F and line a sturdy rimmed baking sheet with parchment paper. Toss the halved Brussels sprouts with 2 tablespoons of extra-virgin olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper in a large bowl until evenly coated. Spread them out on the baking sheet and roast for 20-25 minutes, flipping halfway through with tongs, until they turn golden brown and crispy on the edges, filling your kitchen with an irresistible nutty aroma.
- Sauté the prosciutto and garlic: While the sprouts roast, heat a large skillet over medium heat and add the torn prosciutto pieces. Cook for 4-6 minutes, stirring occasionally with a heat-resistant spatula, until they crisp up and release their rich, salty essence. Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to let it burn for the perfect balance of flavors.
Assembling and Serving
With the components cooked to perfection, we assemble and serve our dish to highlight its vibrant colors, textures, and tastes for an impressive finish.
- Combine the elements: Once the Brussels sprouts are out of the oven, transfer them to the skillet with the crispy prosciutto and garlic. Drizzle in the 1 tablespoon of lemon juice and toss everything together gently with tongs for 1-2 minutes over low heat, allowing the flavors to meld into a harmonious blend of nutty, salty, and tangy notes.
- Add optional walnuts: If desired, stir in the toasted walnuts for added crunch, then remove from heat immediately to preserve their fresh texture.
- Serve right away: Plate the mixture while hot, garnishing with a sprinkle of extra black pepper if needed. This yields about 4 servings as a side dish, perfect for pairing with mains—enjoy the crisp-tender sprouts contrasted with the salty prosciutto for a gourmet touch that elevates any meal.
Make-Ahead Instructions
As we often prepare our Brussels Sprouts Prosciutto Recipe for busy weeknights or gatherings, making parts of it ahead ensures fresh flavors and minimal last-minute effort. Below, we outline the key steps to prep components in advance, focusing on maintaining that perfect crisp-tender texture and savory balance.
Prepping Ingredients Ahead
We suggest preparing the ingredients up to 24 hours in advance to keep things simple:
- Trim and halve the Brussels sprouts: Wash and cut 1 pound of Brussels sprouts, then store them in an airtight container in the refrigerator. This prevents browning and keeps them fresh.
- Tear the prosciutto: Rip 4 ounces of thinly sliced prosciutto into pieces and place them in a separate sealed bag or container in the fridge. Prosciutto holds up well and won’t lose its salty appeal.
- Mince the garlic: Prepare 2 cloves of minced garlic and store it in a small covered bowl in the refrigerator to preserve its pungent flavor.
Roasting Brussels Sprouts in Advance
Roasting can be done ahead to lock in that golden-brown crispiness:
- Preheat your oven as directed in the main recipe.
- Toss the prepared Brussels sprouts with 2 tablespoons of extra-virgin olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper on a rimmed baking sheet.
- Roast until golden and tender, then let them cool completely.
- Store the roasted sprouts in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat them in a 350°F oven for 5-7 minutes to restore crunch without overcooking.
Sautéing Prosciutto and Garlic Ahead
This step adds depth but can be prepped early:
- Sauté the torn prosciutto and minced garlic in a large skillet as per the recipe.
- Once cooled, transfer the mixture to an airtight container and refrigerate for up to 1 day.
- Pro tip: Reheat gently in a skillet over medium heat for 2-3 minutes before combining with the Brussels sprouts to maintain that irresistible savory aroma.
Storage and Reheating Tips
To help you get the best results, here’s a quick overview of storage times and methods in a markdown table:
| Component | Make-Ahead Time | Storage Method | Reheating Instructions |
|---|---|---|---|
| Trimmed Brussels sprouts | Up to 24 hours | Airtight container in fridge | N/A (roast fresh or as noted above) |
| Roasted Brussels sprouts | Up to 2 days | Airtight container in fridge | 350°F oven for 5-7 minutes |
| Sautéed prosciutto and garlic | Up to 1 day | Airtight container in fridge | Medium skillet for 2-3 minutes |
| Toasted walnuts (optional) | Up to 3 days | Sealed bag at room temperature | Toast again if needed for crunch |
By following these make-ahead strategies, we ensure our Brussels Sprouts Prosciutto Recipe remains a gourmet highlight that’s easy to assemble and full of vibrant flavors. Always taste and adjust seasonings before serving for that final touch of perfection.
Conclusion
We’ve loved sharing this Brussels Sprouts Prosciutto Recipe as a simple way to transform humble veggies into a crowd-pleaser. It’s perfect for adding flair to any table whether it’s a quick dinner or a festive gathering.
This dish proves that with a few quality ingredients we can create memorable meals that balance flavors and textures effortlessly. You’ll find it becomes a go-to favorite in our kitchens too.
Frequently Asked Questions
What is the Brussels Sprouts Prosciutto Recipe?
This recipe transforms simple Brussels sprouts into a gourmet side by pairing them with salty prosciutto for a nutty, savory dish. It’s an easy way to add Italian flair to meals, perfect for weeknights or special occasions, with optional walnuts for extra crunch. The combination creates balanced flavors and a crisp-tender texture that’s both hearty and elegant.
What ingredients are needed for Brussels Sprouts Prosciutto?
You’ll need 1 pound of Brussels sprouts, 4 ounces of thinly sliced prosciutto, 2 tablespoons of extra-virgin olive oil, 2 cloves of minced garlic, 1 tablespoon of lemon juice, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Optionally, add ¼ cup of toasted walnuts for crunch. These fresh ingredients deliver a burst of savory, nutty flavors with minimal prep.
How do I make Brussels Sprouts Prosciutto?
Start by trimming and halving 1 pound of Brussels sprouts, then roast them in the oven at 425°F until golden and crispy. Meanwhile, sauté prosciutto and garlic in olive oil until fragrant. Combine everything in a skillet, add lemon juice, salt, pepper, and optional walnuts. Toss and serve hot. The whole process takes about 30 minutes for a flavorful, easy side dish.
What kitchen equipment is required for this recipe?
You’ll need a rimmed baking sheet for roasting, a large skillet for sautéing, a chef’s knife and cutting board for prep, measuring spoons for ingredients, and tongs or a spatula for tossing. These tools ensure even cooking and help achieve the perfect crisp-tender texture with minimal effort.
Can I prepare Brussels Sprouts Prosciutto in advance?
Yes, prep ingredients like trimming sprouts, tearing prosciutto, and mincing garlic up to 24 hours ahead. Roast sprouts in advance and store them refrigerated, then reheat before combining with sautéed prosciutto and garlic. This makes it ideal for busy nights or gatherings, keeping flavors fresh and vibrant.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium heat for 5 minutes or the oven at 350°F until warmed through. This maintains the crisp texture and flavors, ensuring your dish stays delicious for later enjoyment.