Roasted Brussel Sprouts with Prosciutto & Balsamic Glaze

Brussel Sprouts with Prosciutto & Balsamic Glaze is one of those simple side dishes that pairs well with almost anything. But its simplicity and big flavor make it the perfect side dish for your holiday table.

Are you someone who winces a little at the thought of eating brussel sprouts? Try these and you might just have to add brussel sprouts to your list of favorite vegetables! There’s a few little things you can do to make brussel sprouts taste amazing. In this recipe, brussel sprouts are cut into slices, roasted with a touch of sweetness (a drizzle of honey or maple syrup), and some crispy prosciutto for just the right flavor and texture. Actually, anytime I roast a slightly bitter veggie (like brussel sprouts and broccoli), I add a little drizzle of honey. It helps the veggies get nicely caramelized, and balances out any bitterness. Let’s make these!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

Ingredient notes

Roasted brussel sprouts with prosciutto

• brussel sprouts – you can usually find these pre-sliced or whole.
• prosciutto
• olive oil or avocado oil
• honey – this helps reduce and bitter/unpleasant flavor in the brussel sprouts and also helps them caramelize nicely.
• salt and pepper
• crushed red pepper – these are optional but a touch of spice plays nicely with the honey
• parmesan cheese – it adds the perfect savory element.
• balsamic glaze – I recently discovered sells a balsamic glaze that is delicious and inexpensive! If you don’t have a Trader Joe’s, I used to buy this glaze on amazon.

How to make 

I can usually find pre-sliced brussel sprouts at Trader Joe’s and almost any grocery store in my area. This is a big time saver if you can find them! If you are only able to find whole brussel sprouts, remove the outer leaves, rinse thoroughly and slice lengthwise into approximately 1/4-inch thick slices using a paring knife. 

Preheat oven to 400F and line a large baking sheet with parchment paper.

Transfer sliced brussels onto the sheet pan in a single layer and drizzle with oil and honey. Sprinkle with salt, pepper and crushed red pepper flakes, if using. You can skip the crushed red pepper and still have a delicious side dish, it just adds a nice bit of heat that pairs well with the other flavors.

Toss to coat all the brussel sprouts evenly. Arrange the prosciutto on the same baking sheet like so:

Take a slice of prosciutto and twist it into a little mound. It will crisp up as the brussel sprouts bake and we will break it up and mix it in when the veggies are done.

Trust me, getting salty bites of prosciutto with the honey-glazed brussel sprouts is going to be SO good! 

Place the baking sheet in the oven and roast for about 30 minutes, until brussel sprouts are tender and golden brown, and prosciutto is also browned.

Once prosciutto is cool enough to touch, break it into small pieces and toss with brussels.

Add grated parm (I like to use a vegetable peeler to create thick pieces) and a generous drizzle of balsamic glaze.

Enjoy!

Storage Instructions

Once cooled to room temperature, store leftovers in an airtight container for up to 5 days, but eat within 3 days for best taste.

What to eat with Brussel Sprouts and Prosciutto

The flavors of roasted brussel sprouts and salty prosciutto pair perfectly with Thanksgiving turkey and cranberry sauce! Oh, and don’t forget about my cream cheese and chive mashed potatoes!

Tried this recipe?

If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you! You can also find me on Pinterest!

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