roasted brussels sprouts

White round serving bowl resting on a green napkin filled with roasted brussels sprouts, prosciutto, shallots with a serving spoon nestled on the side.

Roasted brussels sprouts appear regularly on our table as we roll into fall. This savory vegetable loses its bitterness as it roasts in the oven, and adding some shallots and prosciutto di parma bits to the roasting pan creates an even tastier side dish or appetizer. You can drizzle a balsamic vinegar reduction over the top if you have some handy.


roasted brussels sprouts

Serves: 2
Cooking Time: 15 minutes


  • 2 cups brussels sprouts, stems trimmed, halved
  • 2 tablespoons sliced shallots
  • 2 slices prosciutto, chopped
  • 2 teaspoons olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper



Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.


Assemble the halved brussels sprouts, shallots, and prosciutto on the baking sheet. Drizzle everything with the olive oil and sprinkle with salt and pepper.


Gently toss all the ingredients to coat evenly with the seasonings.


Bake for 15 minutes, stirring once while baking. The brussels sprouts will become browned and caramelized on the bottoms and edges, and the prosciutto pieces will crisp.


Serve immediately or hold at room temperature for adding to an appetizer platter or packing as part of a gourmet picnic.

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1 Comment

  • Reply
    Sue Hunter
    October 8, 2017 at 12:26 am

    Thanks Carol for your delicious “boating” recipes .
    I am always looking for new recipes to try afloat!
    I enjoy your blog.
    Thanks Sue

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