If you're looking for a tasty side dish that's quick to make and will surely get people eating their veggies, this dish is it! These crispy and crunchy brussels sprouts with prosciutto have so much flavour and texture going on. The brussels sprouts are baked with the prosciutto until crispy and served with crunchy lemony breadcrumbs and shaved manchego. If you're a fan of texture and crispy, crunchy things, this is the recipe to make!

This easy brussels sprouts and prosciutto recipe is perfect for the winter, serving to guests and for the holidays. You can prep this in advance to save time too. Be sure to check out my tips at the end of this post for how to do that.

And if you're looking for a different variation of this recipe, be sure to check out these brussels sprouts in a skillet with pancetta, dates and pine nuts.

Why You'll Love This Recipe

• Easy to make: you only need about 30 minutes, start to finish!
• Adaptable: this recipe is versatile to suit your needs and tastes. Be sure to check out the substitutions for different options.
• Texture galore: if I had to pick one texture, it's crispy and crunchy and these brussels sprouts with prosciutto is definitely that.
• Lots of flavour: from the subtle lemon in the breadcrumbs to the salty prosciutto and hint of maple syrup on the sprouts, there's lots of flavour here.

Ingredients

One of the things I love about this recipe is that it's low on ingredients. So here is everything you'll need to make this.

Check out substitutions if you need to switch something up.

• brussels sprouts
• extra virgin olive oil
• kosher salt and black pepper
• prosciutto slices
• maple syrup
• panko (or other breadcrumbs)
• zest from half a lemon
• manchego, freshly grated

How to Make

Toss the brussels sprouts in a large bowl with the oil, salt and pepper. Pour onto the baking sheet, being sure they are somewhat spaced out from each other.

Layer the prosciutto slices on the same tray (if it fits) beside the brussels sprouts. Transfer to the oven and bake for ten to 12 minutes, until the prosciutto is crispy.

Remove the prosciutto and set aside to cool. Return the baking sheet to the oven for 10 to 12 minutes. Remove the tray and drizzle with maple syrup. Return to the oven and bake for two to three minutes longer, until crispy.

Chop the cooled prosciutto and transfer to a small bowl.

Meanwhile, in a cast iron skillet drizzle a small amount of oil over medium-low heat. Add the panko and toast until golden, tossing and stirring often. Remove from the heat and add the lemon zest and set aside.

Transfer the sprouts to a large serving dish and top with the chopped crispy prosciutto and panko. Grate the manchego on top and season with flaky salt and pepper (if needed). Serve and enjoy!

How to get Crispy Brussels Sprouts

There are a few tips to make sure your sprouts stay crispy and aren't mushy.

• Spread them out: you want to be sure they're evenly spaced out on a large baking sheet. Use two if needed.
• Pat them dry: after washing, be sure to pat them dry with paper towel before tossing in oil and seasoning.
• Roast them at a moderately high heat: they need to roast at 400℉ or higher to get them crispy.
• Cut them in half: the cut side should be facing down on the baking sheet to expose it to the heat source and get them caramelized. Cutting them in half creates more surface area for browning.

Recipe Tips

• Use a large baking sheet: I love these large baking sheets and use them all the time, the racks that can be placed on top are so helpful for crisping things up. These baking sheets are similar, without the racks. They make sheet pan dinners, like this honey lime chicken and sweet potatoes (and large sides like this one, or smashed potatoes) so much easier.
• Space things out: if you want truly crispy brussels sprouts, you need to space them out on the baking sheet. Use a large one, or two if you need.
• Toast the panko: whether you're using panko, or other breadcrumbs (or even chopped almonds), toasting them ahead will add flavour. Be sure to keep an eye as they can toast very quickly.
• Use parchment paper: this will help to make sure that the prosciutto doesn't stick to the pan. Or be sure to use a nonstick baking sheet or give your pan a spritz of oil where the prosciutto is.
• Check on the prosciutto: to be sure it doesn't burn, check on it after ten minutes and remove it once it's crispy. Then let it cool before chopping.
• Making ahead: you can prep the prosciutto and the toasted breadcrumbs ahead of time. Also you can pre cook the brussels sprouts and then reheat them at a high heat to crisp them up again if needed. Don't shave the manchego ahead of time as it will clump together.

Substitutions

• Dairy-free: use nutritional yeast, or your favourite vegan parmesan-type replacement instead.
• Gluten-free: use a gluten-free panko or other breadcrumbs of your choice.
• No breadcrumbs: omit and use chopped almonds, walnuts or pecans instead. I recommend toasting them to bring out their flavour and then giving them a rough chop.
• No maple syrup: use honey, or omit.
• No pork: you can omit the prosciutto if needed, obviously the recipe will no longer be brussels sprouts with prosciutto.
• Prosciutto: I love crispy prosciutto because it's not greasy and tastes so great when it's crispy. Alternatively, you can use chopped, crispy bacon instead.

More Sides Recipes

• My most popular go-to lemon kale salad with parmesan and crispy prosciutto
• Fig and Arugula Salad with Ricotta Salata
• Smashed Sage Potatoes with Sage Brown Butter
• Dill Pickle Potato Salad
• The best ever farro salad with sweet potato and parmesan
• French lentil salad with kale and feta
• Ranch Macaroni Salad with Bacon

Ready to make these delicious, and easy crispy brussels sprouts with prosciutto? Let's go!

If you make this recipe, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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