Easy & Delicious Prosciutto Brussels Sprouts with Parmesan (Oven-Baked)

Crispy oven-baked Brussels sprouts with prosciutto and Parmesan. An easy, savory side dish perfect for weeknight dinners or your Thanksgiving table.

Brussels sprouts are one of the easiest vegetables to turn into a flavorful, nutrient-packed dish, and these crispy oven-baked Brussels sprouts with prosciutto are proof.

They roast up golden and crunchy on the edges, with salty prosciutto and a sprinkle of Parmesan that makes every bite irresistible.

This recipe is perfect for nutritious weeknight dinners, holidays, or anytime you want a healthy veggie dish the whole family will enjoy.

If you're building a full veggie-forward holiday spread, my Garlic Green Beans with Almonds pair beautifully with these Brussels sprouts. They add a lighter, fresher contrast and take just minutes to make.

How to Help Your Kids Eat More Vegetables

Over the years, I've found that the key to getting kids to love veggies is simple: make them a regular part of family meals.

I don't prepare alternative meals or snacks if they "don't like" what's served. The plate stays on the table until they're ready to try it, and slowly but surely, it works. Kids learn to enjoy what's offered.

And with crispy Brussels sprouts paired with savory prosciutto and Parmesan, it's easy to see why they come around. This dish is flavorful, satisfying, and a great way to introduce picky eaters to veggies.

Serve it as a side or a simple main dish, either way, it's a healthy, crowd-pleasing addition to your table.

Serve these crispy Brussels sprouts with my family-loved Creamy Spinach Pasta or alongside my refreshing Beet Salad with Mandarin Oranges for a complete, delicious meal.

Why You'll Love These Prosciutto Brussels Sprouts

• 👧 Kid-friendly: Even picky eaters warm up to this dish thanks to the crunchy texture and savory flavor.
• ⏱️ Quick and easy: Minimal prep and ready in under 30 minutes.
• 🍽️ Great for any occasion: Perfect as a weeknight side, holiday dish, or light main.
• 🥦 Great for special diets:
• 🥗 Nutritious: High in fiber, vitamins, and antioxidants-an easy way to add more veggies to your meals.

History of Brussels Sprouts

Brussels sprouts (Brassica oleracea) belong to the cruciferous vegetable family, which includes broccoli, cauliflower, cabbage, kale, arugula, collards, horseradish, and radishes. The term "cruciferous" comes from the cross-like shape of their four-petal flowers.

Ever wonder why they're called Brussels sprouts? It turns out they were named after Brussels, Belgium, where they were first cultivated, with records dating back to the 13th century. They made their way to Louisiana from France in the early 1800s. Interestingly, in Serbia, we don't call them "Brussels sprouts" - we call them prokelj!

Brussels Sprouts Nutritional Benefits

According to the USDA, ½ cup (78 g) of cooked and drained Brussels sprouts provides:

• 2 g protein
• 5.5 g carbohydrates
• 2 g fiber
• 48 mg vitamin C (about 60% of the recommended daily intake)
• 109 mcg of vitamin K (about 90% of the recommended daily intake)
• Choline (10% RDI), folate (12% RDI), and vitamin A

Vitamin K plays a crucial role in blood coagulation, helping to prevent excessive bleeding from cuts. It's also essential for bone health.

Let's not forget that vitamin C is a powerful antioxidant that supports the body's healing process, protects cells against free radicals (linked to heart disease, cancer, and aging), and improves iron absorption.

Brussels sprouts are also rich in alpha-lipoic acid, a potent antioxidant. While our bodies naturally produce alpha-lipoic acid, consuming more through foods like Brussels sprouts has benefits; studies suggest it may help ease diabetic neuropathy symptoms.

Lastly, Brussels sprouts provide a good amount of alpha-linolenic acid, a plant-based omega-3 fatty acid. Just ½ cups contain around 135 mg, or about 10% of the recommended daily intake, making them a valuable addition to a heart-healthy diet.

How to Properly Cook Brussels Sprouts 

Brussels sprouts contain sulfur-rich compounds called glucosinolates, which give them their distinctive bitter taste and intense aroma when cooked. While the scent may be intense, these glucosinolates provide health benefits, including an antibiotic-like effect that helps keep the intestines free from bacterial, viral, and fungal infections.

To maximize these benefits, avoid overcooking Brussels sprouts, which enhances the sulfur taste and reduces the positive effects of glucosinolates. The best approach is to steam them for about 5 minutes, then roast them in the oven for a crisp, tender texture that's far from mushy.

Ingredients You'll Need

• Brussels sprouts: Trimmed and halved so they roast evenly and get perfectly crispy.
• Prosciutto (or use bacon): Torn into small pieces to add a salty, savory crunch.
• Extra virgin olive oil: Helps the sprouts brown and brings out their natural flavor.
• Salt and black pepper: Season lightly to balance the prosciutto and Parmesan.
• Parmesan cheese: Grated on top for a rich, savory finish.

Cooking Instructions

• Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Trim and cut the Brussels sprouts in half for even roasting.

• Step 2: Bring a pot of salted water to a boil. Add the Brussels sprouts and cook for about 5 minutes to soften them slightly. Drain well and pat dry so they roast instead of steaming.

• Step 3: Spread Brussels sprouts into a single, even layer on the prepared baking sheet. This helps the Brussels sprouts get crispy in the oven. Toss with olive oil until evenly coated. Season with salt and black pepper, keeping in mind the prosciutto and Parmesan will add extra saltiness.

4. Step 4: Tear the prosciutto (or bacon) into small pieces and mix it into the bowl with the Brussels sprouts.

5. Step 5: Bake for 15-20 minutes, or until the Brussels sprouts are tender with golden, crispy edges and the prosciutto has crisped up. Remove from the oven, sprinkle with grated Parmesan, and return to the oven for about 5 minutes, just until the cheese melts and turns lightly golden.

Top Tip

For extra crispy Brussels sprouts, make sure to dry them thoroughly after boiling or washing. Any excess moisture can cause them to steam rather than roast, resulting in a less crispy texture.

Serving Suggestions for Prosciutto Brussels Sprouts

• Serve with roasted, grilled or air fryed chicken: A simple, juicy roast or grilled chicken pairs beautifully, letting the Brussels sprouts shine as a flavorful side. Try it with my Air Fryer Chicken Tenders Without Breading.
• This dish goes great with grilled or air fryed salmon: The savory prosciutto and Brussels sprouts complement the grilled salmon's rich buttery flavor. Try it with my Air Fryer Maple Salmon Fillets.
• With soups: For a cozy option, pair the sprouts with a warm, slightly sweet butternut squash soup that contrasts nicely with the savory flavors, just like my Butternut Squash and Carrot Soup with Ginger and Turmeric.

Frequently Asked Questions

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