Crispy Brussels Sprout Recipe
balsamic | crispy prosciutto
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Ingredients
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Roasted Brussels Sprouts
Crispy Prosciutto
Balsamic Glaze & Finish
Method
Roasted Brussels Sprouts
Prep and halve
Preheat oven to 425°F (220°C). Trim stem ends of Brussels sprouts and remove any loose or yellowed outer leaves. Cut each sprout in half lengthwise so cut side will contact the pan for maximum browning.
Toss with oil and season
In a large bowl, toss halved Brussels sprouts with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.
Roast until crisp
Spread sprouts cut-side down on a rimmed baking sheet in a single layer (do not overcrowd). Roast in the preheated oven 20–25 minutes, stirring or shaking the pan once halfway through, until edges are deeply browned and centers are tender. For extra crispness, broil 1–2 minutes at the end watching closely.
Crispy Prosciutto
While sprouts roast, crisp the prosciutto. Option A (oven): Lay prosciutto slices single-layer on a separate baking sheet lined with parchment and place in the oven with sprouts for the last 6–8 minutes, until crisp. Option B (stovetop): Heat 1 tsp neutral oil in a nonstick skillet over medium-high heat, add prosciutto slices and sear 1–2 minutes per side until deeply browned and crisp. Transfer to a paper towel–lined plate to drain and cool; when cool, break or cut into bite-size pieces.
Balsamic Glaze & Finish
Make quick glaze
In a small saucepan or skillet over medium heat, combine 1 tbs balsamic vinegar and 1 tsp brown sugar. Bring to a gentle simmer and reduce 2–3 minutes until slightly syrupy. Stir in 1 tsp unsalted butter off the heat to add sheen and temper the acidity. Taste and adjust — it should be balanced sweet-tart and lightly thickened.
Combine and dress
Place roasted Brussels sprouts in a serving bowl. Drizzle about half the balsamic glaze over the sprouts and toss gently to coat. Reserve remaining glaze to drizzle on the plated dish.
Scatter the crispy prosciutto pieces over the dressed sprouts. Sprinkle 2 tbs finely grated Parmesan and 1 tsp lemon zest over the top. Drizzle remaining glaze over everything and serve immediately while warm so sprouts remain crisp and prosciutto stays crunchy.