roasted brussels sprouts

roasted brussels sprouts

Roasted brussels sprouts spring up on the menu as we roll into fall. This savory vegetable looses its bitterness as it roasts in the oven. Add some shallots and prosciutto di parma bits to the roasting pan to create a tasty side dish or appetizer. I make this ahead to pack for a picnic. You can drizzle a balsamic reduction over the top if you have some handy.


roasted brussels sprouts

Print Recipe
Serves: 2 Cooking Time: 15 minutes


  • 2 cups brussels sprouts, stems trimmed, thinly sliced
  • 2 tablespoons shallots, finely chopped
  • 2 slices prosciutto, chopped
  • 2 teaspoons olive oil
  • salt & pepper to taste



Preheat oven to 425°. Line rimmed baking sheet with parchment paper.


Assemble sliced brussels sprouts, shallots and prosciutto on parchment paper.


Drizzle olive oil over prepared vegetables. Sprinkle with salt and pepper. Gently toss all ingredients together to coat with oil.


Bake for 15 minutes, stirring once while baking.

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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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