Crispy Prosciutto Brussels Sprouts with Balsamic Glaze are a game-changer-even veggie skeptics will love them. They're roasted until golden and crisp, then finished with salty prosciutto, Parmesan, and a sweet balsamic glaze. This easy side dish is perfect for weeknight dinners or holiday gatherings.
If you've struggled to get Brussels sprouts just right-crispy, flavorful, and not soggy-this recipe is your solution. Developed with tested techniques and simple ingredients, these Brussels Sprouts with Prosciutto are a no-fail side dish that delivers every time. It's a simple upgrade that totally transforms the veggie.
Want to see how easy it really is? I've got a quick video you can follow along with! And if you're into bold flavors like this, check out my Thai Brussels Sprouts, Maple Balsamic Brussels Sprouts, or Roasted Asparagus and Brussels Sprouts-all perfect for weeknights or the holiday table.
Jump to:
- 5 Reasons You'll Love Crispy Prosciutto Brussels Sprouts
- Ingredient Notes and Substitutions
- How to Make Brussels Sprouts with Prosciutto
- Expert Tips
- Ways to Serve Crispy Prosciutto Brussels Sprouts
- Storing & Reheating Leftovers
- Frequently Asked Questions
- More Sides You'll Enjoy
- Crispy Prosciutto Brussels Sprouts with Balsamic Glaze
5 Reasons You'll Love Crispy Prosciutto Brussels Sprouts
- Crispy Every Time: Roasting cut-side down guarantees crispy Brussels sprouts without frying.
- Naturally Gluten-Free: No swaps or specialty products needed.
- Fast & Simple: One baking sheet, one mixing bowl, no complicated steps.
- Savory-Sweet Finish: That balsamic glaze ties everything together beautifully.
- Holiday-Ready: Elegant enough for special occasions, easy enough for everyday.
Ingredient Notes and Substitutions
- Brussels Sprouts: Use fresh for best results. Frozen sprouts are not recommended since these tend to hold excess water and can leave you with soggy veggies.
- Prosciutto: Can't find it? Use thinly sliced pancetta or even chopped bacon.
- Parmesan: Substitute with grated Manchego or Pecorino. For dairy-free, swap with nutritional yeast or omit entirely.
- Balsamic Glaze: Store-bought is fine, or make your own by reducing balsamic vinegar with a splash of maple syrup on the stovetop.
See the recipe card for full information on ingredients and quantities.
How to Make Brussels Sprouts with Prosciutto
Step 1: Trim and halve your brussels sprouts. Toss with oil, salt, and pepper in a bowl.
Step 2: Roast cut-side down on a parchment-lined baking sheet at 425°F until browned and crispy.
Step 3: Pan-fry prosciutto in a dry skillet until it curls and crisps-3 to 5 minutes.
Step 4: Assemble: Drizzle sprouts with balsamic glaze, sprinkle with cheese, and top with crispy prosciutto.
See the recipe card for more details
Expert Tips
- Roast cut-side down for maximum caramelization and crispness. Make sure they're not overlapping since this can prevent them from getting as crispy.
- Use a dry skillet for prosciutto-the fat renders out naturally.
- Watch closely while cooking prosciutto-it should curl slightly and turn golden. That's when you know it's done. When it's cool, it should feel brittle.
- Don't throw away the loose leaves from the Brussels sprouts. These crisp up really nicely in the oven.
Ways to Serve Crispy Prosciutto Brussels Sprouts
We love making this on a weeknight with Lemon Herb Chicken and Rice, especially if we're low on time. I enjoy pairing it with Spicy Vodka Sauce or Cajun Salmon Alfredo when I want to impress guests.
When it comes to holidays, everyone knows I'm bringing these Roasted Prosciutto Brussels Sprouts with Ground Beef Baked Beans and Spring Onion Potato Salad.
Storing & Reheating Leftovers
- Store: Refrigerate in an airtight container for up to 3 days.
- Microwave: Heat in 30-second intervals; keep in mind the texture will soften.
- Air Fryer: Reheat at 350°F for 3-5 minutes until crisp.
- Oven: Reheat at 375°F for 8-10 minutes, uncovered.
Frequently Asked Questions
Yes. Bake the prosciutto at 375°F for 7-10 minutes. Watch closely in the last few minutes-once it turns golden and slightly curled at the edges, it's done.
Yes, but keep an eye on it. Prosciutto crisps faster than sprouts-consider adding it halfway through or roasting it separately.
It's optional. Flipping halfway can help even browning, but leaving them untouched, cut-side down, yields the crispiest result.
More Sides You'll Enjoy
If you tried these Prosciutto Brussels Sprouts or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Crispy Prosciutto Brussels Sprouts with Balsamic Glaze
Ingredients
- 1 lb brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- salt and pepper to taste
- 3 oz prosciutto torn into bite sized pieces
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon balsamic glaze to taste as a garnish
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Arrange the sprouts cut side down on the baking sheet in a single layer, making sure they aren't overcrowded.
- Roast for 20-25 minutes, flipping halfway through, until browned and crispy on the edges.
- While the sprouts roast, heat a nonstick skillet over medium heat. Add the torn prosciutto pieces and cook for 3-5 minutes, stirring occasionally, until crisp. Transfer to a paper towel-lined plate to cool.
- Once the Brussels sprouts are done, immediately drizzle with balsamic glaze, sprinkle with Parmesan, and top with the crispy prosciutto. Serve right away.
Video
Notes
- Refrigerate in an airtight container for up to 3 days.
- Microwave: Heat in 30-second intervals until warmed through
- Air Fryer: Reheat at 350°F for 3-5 minutes until crisp.
- Oven: Reheat at 375°F for 8-10 minutes, uncovered.
- Roast cut-side down
- Use a dry skillet for the prosciutto or roast at 375 for 7-10 minutes.
- Watch closely to be sure you don't overcook the prosciutto
- Don't throw away the loose leaves from the Brussels sprouts. These crisp up really nicely in the oven.
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