Crispy Roasted Brussels Sprouts with Prosciutto, Maple & Cranberries: The Ultimate Holiday Side Dish

Elevate your side dish game with these incredible Prosciutto Brussels Sprouts. Perfectly roasted with aromatic rosemary until they’re tender on the inside and beautifully caramelized on the outside, then tossed with irresistibly crispy prosciutto, a touch of sweet maple syrup, and tart dried cranberries. This recipe isn’t just a side dish; it’s a star, making it an ideal, quick, and easy addition to your Thanksgiving, Christmas, or any festive dinner spread!

If you’re anything like me, Brussels sprouts hold a cherished spot on your dinner table, especially as the crisp autumn air arrives. They are incredibly versatile, making them a fantastic choice for busy weeknights, efficient meal prep, and, of course, show-stopping holiday feasts. Their slightly bitter, earthy flavor transforms beautifully with the right preparation, and this recipe highlights them in their absolute best light.

*This post was originally published in November 2019. It has been thoroughly updated with new photos, expanded text, recipe adjustments for even better flavor and texture, and additional helpful tips to ensure your success.

When planning holiday menus, simplicity is often key, especially when juggling multiple dishes. That’s why I often rely on my air fryer for various easy side dishes, whipping up delights like air fryer roasted beets or perfectly cooked green beans. However, there are some dishes truly worthy of precious oven space, and these roasted Brussels sprouts with prosciutto are definitely one of them. They offer a depth of flavor and texture that makes them truly irresistible.

Why You’ll Fall in Love with This Roasted Brussels Sprouts and Prosciutto Recipe

This isn’t just another Brussels sprouts recipe; it’s a carefully crafted dish designed to delight. Here’s why these Prosciutto Brussels Sprouts are destined to become a new favorite:

• Unforgettable Flavor Combination: The magic truly happens with the marriage of salty, crispy prosciutto, the inherent sweetness of caramelized Brussels sprouts, and the bright, tart burst from dried cranberries, all complemented by a hint of sweet maple and fragrant rosemary. It’s a symphony of flavors that will leave everyone asking for more.
• Quick & Effortless: Despite its gourmet appeal, this dish is surprisingly simple and comes together incredibly fast. With just 20 minutes of roasting time, it’s perfect for busy holidays or weeknights when you want something special without the fuss. The most time-consuming part is merely trimming and cleaning the Brussels sprouts, which is quick work.
• Irresistible Texture Contrast: You’ll adore the various textures at play: the tender, slightly chewy Brussels sprouts with caramelized edges, the thin, shatteringly crispy pieces of prosciutto, and the soft, chewy dried cranberries. This combination makes every bite exciting and satisfying.
• Naturally Gluten-Free & Versatile: This recipe is naturally gluten-free and can be easily adapted to various dietary needs. It also pairs beautifully with a wide range of main courses, from roasted turkey and ham to simple grilled chicken or fish.
• Visually Appealing: With its vibrant greens, golden-brown prosciutto, and jewel-toned cranberries, this dish is as beautiful to look at as it is delicious to eat, adding a festive touch to any table.

Essential Ingredients for Perfect Prosciutto Brussels Sprouts

Each ingredient in this recipe plays a crucial role in creating the perfect balance of flavors and textures. Here’s a closer look at what you’ll need:

• Brussels Sprouts: You’ll need about 1½ pounds. When selecting Brussels sprouts, look for bright green, tightly packed heads with no yellowed, wilted, or dark spots. Smaller sprouts tend to be sweeter and less bitter than larger ones. The tighter the leaves, the fresher they usually are. These mini cabbages are also packed with vitamins K and C, and fiber, making them a nutritious choice.
• Prosciutto: This dry-cured Italian ham is celebrated for its incredibly thin slices, delicate texture, and intensely salty, savory flavor. For this recipe, 4-5 slices, torn or chopped into smaller, bite-sized pieces, are enough to provide that irresistible crispy, salty counterpoint to the sprouts. Its fat renders beautifully, adding richness to the dish.
• Extra Virgin Olive Oil: Coating the Brussels sprouts in oil is essential for achieving that desirable caramelization and tender interior. Extra virgin olive oil is my top choice for roasting due to its delicious flavor and high smoke point, which tolerates the oven’s heat well. It helps the seasoning adhere and ensures even browning.
• Fresh Rosemary: A few sprigs of fresh rosemary infuse the dish with its distinctive piney, slightly peppery aroma and flavor as the Brussels sprouts roast. Always opt for fresh herbs for the best results; simply pull the leaves off the stems and chop them finely. If you don’t have rosemary, fresh thyme or sage are also excellent alternatives.
• Kosher Salt and Ground Black Pepper: These basic seasonings enhance all the other flavors. Be mindful with the salt, as the prosciutto itself is quite salty. You can always add more to taste after roasting, but you can’t take it away! Freshly ground black pepper adds a subtle kick.
• Maple Syrup: Just two tablespoons of pure maple syrup, drizzled over the sprouts towards the end of the roasting process, amplify their natural sweetness and contribute to beautiful caramelization. Ensure you use pure maple syrup, not pancake syrup, for the best flavor. This late addition prevents it from burning and ensures the prosciutto stays crispy.
• Dried Cranberries: While optional, these add a delightful burst of tartness and a chewy texture that beautifully contrasts with the tender sprouts and salty prosciutto. They also lend a festive touch, making them perfect for holiday tables. Other dried fruits like tart cherries or raisins can be substituted if preferred.

Prepping Your Brussels Sprouts for Optimal Roasting

Proper preparation is key to delicious, non-soggy Brussels sprouts. Follow these simple steps:

1. Trim the Stems: Using a sharp knife, carefully trim off the very end of the stem from each Brussels sprout. Be careful not to cut too much, or the leaves might fall apart.
2. Remove Outer Leaves: Peel off any dirty, yellowed, or wilted outer leaves. You want to expose the fresh, vibrant green leaves underneath.
3. Wash Thoroughly: Place the trimmed sprouts in a colander and rinse them well under cold running water.
4. Crucial Drying Step: Pat them thoroughly dry with paper towels. This step is vital! Any excess moisture will steam the sprouts in the oven instead of roasting and caramelizing them, leading to a soggy texture.
5. Halve or Quarter: If your Brussels sprouts are quite small (about 1 inch in diameter), you can leave them whole. For medium to large sprouts, cut them in half lengthwise. If they are particularly large, quartering them will ensure even cooking and more surface area for caramelization. Consistency in size is important for uniform roasting.

Step-by-Step Guide to Roasting Prosciutto Brussels Sprouts

Achieving perfectly roasted, crispy sprouts with savory prosciutto is easier than you think. Follow these steps for a flawless side dish:

1. Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This high temperature is essential for achieving that desirable caramelization and crispiness. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking, especially with the prosciutto.
2. Season the Sprouts: In a large bowl, combine the prepared Brussels sprouts with extra virgin olive oil, chopped fresh rosemary, kosher salt, and ground black pepper. Toss everything together really well, ensuring each sprout is evenly coated in the oil and seasonings.
3. Arrange on Baking Sheet: Transfer the seasoned Brussels sprouts to the prepared baking sheet. Spread them out in a single layer, ensuring there’s plenty of space between each piece. Overcrowding the pan is a common mistake that leads to steaming instead of roasting, resulting in soggy sprouts. For best results, roast cut-side down to maximize browning.
4. Add the Prosciutto: Scatter the torn or chopped pieces of prosciutto evenly around and among the Brussels sprouts on the baking sheet.
5. First Roast: Place the baking sheet in the preheated oven and roast for 18-20 minutes. During this time, the Brussels sprouts will become fork-tender and begin to caramelize, and the prosciutto will crisp up. Keep an eye on the prosciutto after about 10-12 minutes; if it’s crisping too quickly, you can remove those pieces temporarily and add them back later, or gently push them under the sprouts.
6. Add Maple & Cranberries: Once the sprouts are tender and the prosciutto is crispy, remove the baking sheet from the oven. Drizzle the maple syrup over the sprouts and sprinkle with dried cranberries. Toss gently to coat everything.
7. Final Quick Roast: Return the baking sheet to the oven for another 2-3 minutes. This short burst of heat will warm the cranberries and allow the maple syrup to slightly glaze the sprouts without burning or making the prosciutto soggy.
8. Serve Immediately: Transfer the Prosciutto Brussels Sprouts to a serving dish and serve warm. Enjoy the fantastic combination of flavors and textures!

Exciting Recipe Variations to Try

While this recipe is perfect as is, it’s also incredibly adaptable. Feel free to experiment with these variations to suit your taste or what you have on hand:

• Alternative Meats: Instead of prosciutto, you can use thinly sliced bacon or pancetta. Both will add a similar salty, savory crispness, but note that they will render more fat, which can add extra flavor to the sprouts. Adjust cooking time slightly as bacon/pancetta might take a bit longer to crisp.
• Sweetener Swap: Honey can be a delightful substitute for maple syrup, offering a different but equally delicious sweet glaze. For a savory alternative, consider a drizzle of balsamic glaze instead of a sweet one.
• Spice It Up: Enhance the flavor profile with additional seasonings. A pinch of garlic powder or onion powder added with the oil and rosemary can deepen the savory notes. A touch of red pepper flakes will introduce a subtle heat.
• Herb Alternatives: If rosemary isn’t your favorite or you don’t have it, fresh sage or fresh thyme are wonderful alternatives that pair beautifully with Brussels sprouts and pork.
• Fruity Swaps: Not a fan of cranberries? Replace them with other dried tart fruits like dried tart cherries, golden raisins, or even chopped dried apricots for a different kind of sweetness and chew.
• Add Nuts for Extra Crunch: For an extra layer of texture and nutty flavor, toss in some toasted chopped pecans, walnuts, or slivered almonds with the cranberries and maple syrup.
• Cheese Finish: A sprinkle of freshly grated Parmesan cheese over the finished dish, right before serving, adds a salty, umami kick that complements all the flavors beautifully.

Storing and Reheating Leftovers

These Prosciutto Brussels Sprouts are best enjoyed fresh out of the oven, but leftovers are still delicious! Proper storage and reheating can help maintain their quality:

• Storage: Allow any leftover roasted Brussels sprouts to cool completely before transferring them to an airtight container. Store them in the refrigerator for 3-4 days.
• Reheating for Crispiness: While you can microwave them for convenience, for the best results and to regain some of that delightful crispiness, reheat them in the oven or an air fryer. Spread them on a baking sheet and reheat at 400°F (200°C) for 5-7 minutes, or until warmed through and the prosciutto has crisped up again.
• Microwave Reheating: If you’re short on time, microwave leftovers on a microwave-safe plate in 30-second intervals until heated through. Be aware that the Brussels sprouts and prosciutto may not be as crispy using this method.

Frequently Asked Questions (FAQ)

Key Recipe Tips for Success

To ensure your Prosciutto Brussels Sprouts turn out perfectly every time, keep these essential tips in mind:

• Uniform Sizing is Key: For even cooking, make sure your Brussels sprouts are roughly the same size. If you have a mix of small and large sprouts, quarter the larger ones so they cook at a similar rate to the smaller, halved ones.
• Ensure They Are Dry: After washing, thoroughly pat your Brussels sprouts dry with paper towels. Excess moisture will cause them to steam rather than roast, preventing that delicious crispy, caramelized exterior.
• Don’t Overcrowd the Pan: This is crucial! Arrange the Brussels sprouts in a single layer with plenty of space between each piece on the baking sheet. If they’re too close together, the moisture they release will get trapped, leading to steaming and soggy results. Use two baking sheets if necessary.
• Roast Cut-Side Down: Place the halved (or quartered) Brussels sprouts cut-side down on the baking sheet. This direct contact with the hot surface maximizes caramelization and creates a beautiful, browned, and flavorful crust.
• Use Parchment Paper (or Non-Stick): The prosciutto can sometimes stick to the pan as it crisps. Lining your baking sheet with parchment paper or using a good quality non-stick pan will make cleanup a breeze and ensure every piece of crispy prosciutto makes it to your plate.
• Monitor the Prosciutto: Prosciutto is very thin and can crisp up quickly, potentially burning if left unattended. Check on the sprouts and prosciutto a few times during roasting. If the prosciutto looks like it’s getting too dark, carefully remove those pieces from the pan and add them back during the last 2-3 minutes of roasting with the maple syrup and cranberries.
• Timing of Maple Syrup and Cranberries: Add the maple syrup and dried cranberries only during the final 2-3 minutes of roasting. Adding them too early can cause the cranberries to burn and the maple syrup to prevent the prosciutto from reaching its desired crispiness.

More Delicious Holiday Side Dishes to Explore

Looking for more inspiration to complete your holiday meal? Here are some other fantastic side dish recipes that pair beautifully with any festive spread:

• Air Fryer Butternut Squash Home Fries: Seasoned with a delightful blend of herbs, spices, and a hint of maple syrup, these come together quickly in the air fryer for an easy, flavorful holiday side dish.
• Creamy Mashed Acorn Squash: A simple yet elegant side dish that offers a sweet and savory profile, making it a delicious and lighter alternative to traditional mashed potatoes.
• Golden Beet Soup with Carrot and Ginger: This vibrant and comforting soup is sweet and creamy, featuring fresh ginger, carrots, garlic, and sage. It’s also naturally vegan and incredibly easy to make in just one pot.
• Roasted Beet and Carrot Salad with Candied Walnuts: A perfect fall salad featuring tender roasted carrots and beets, topped with sweet candied walnuts and a tangy cranberry balsamic dressing.
• Hearty Whole Wheat Stuffing: Golden brown with crispy edges, this flavorful stuffing is made with wholesome whole wheat bread, savory sausage, fresh cranberries, sweet apple, and fragrant fresh herbs!
• Easy Air Fryer Carrots: A delicious and convenient way to enjoy perfectly roasted carrots without taking up oven space. This recipe includes variations to make them spicy, sweet, or savory to suit any palate!

If you try this recipe for Prosciutto Brussels Sprouts, I’d absolutely love to hear your thoughts! Please leave a comment below to share your experience and ratings!

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