I’ve been seeing variations on this idea for a while but resisted trying them. I’ve never liked the sprouts. As in, alongside olives and mushrooms, they’re the only vegetable I go out of my way to avoid. But R likes them so I decided I’d give them another go and I’m glad I did! They were quite a bit better than any I’ve tried in the past and I’m actually craving the small bowl of leftovers in the fridge and thinking about variations for next time.
- Fresh Brussels Sprouts
- Prosciutto
- Shallots
- Olive Oil
- Coarse Ground Salt and Pepper
Dice the prosciutto.
Slice the shallots into thin rings or slices.
Rinse the brussels sprouts and trim the ends.
Over medium to medium-high flame, heat a couple of tablespoons of olive oil in a large oven-proof skillet. Add the prosciutto and shallots and cook, stirring occasionally, until the prosciutto gets a bit crispy and the shallots begin to brown.
Add the brussels sprouts.
Season generously with salt and pepper and cook for a few minutes, until they’re well-coated with oil. Add a little more oil if necessary.
Put the whole skillet into a 350 degree oven. Roast for 25 to 30 minutes, stirring occasionally to keep them well-coated with the olive oil. They’re done when they’re tender but just beginning to brown on the outside.
Dish them up and serve!
{ 15 comments… read them below or add one }
We ADORE Brussel Sprouts at our house. We cut them in half and roast them in a large frying pan with melted butter and a sprinkle of salt on top of the stove. The cut sides get all browned and crusty and the insides are just tender.
I can’t get enough brussels sprouts! I think everyone hates them because they haven’t tried them roasted or fried. What a simple and delicious recipe. Just got the new Momofuku cookbook and can’t wait to try them tossed in a fish sauce vinaigrette.
Roasted brussels sprouts are SO good, as with basically any type of roasted veggies! I love how you used Prosciutto instead of the usual bacon. It’s just got such a better flavor! I’ll definitely be making these!
I love roasted veggies too, and you can’t go wrong with prosciutto. A little garlic would’ve been a good addition and maybe a splash of balsamic.
I keep reading about how much people love roasted Brussels Sprout and SO need to try them – your version looks divine! Your pictures are just gorgeous too!
I really did think I hated them until I made these. I won’t say they’re my absolute favorite dish ever but I did like them a lot. I think roasting is the key, as opposed to boiling or steaming.
I’m a disgrace: I’m a human Brussels sprout (born and raised there) and I do not like them at all. Your recipe looks good, though, and I will give it a try. I love anything with shallots! I may try shredding them so I can pretend I’m eating something else!
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Maryse
It’s the crunchy brown that makes the difference. I swear I despised them before trying them roasted.
i love brussels sprouts! Thanks for a new way to cook them! Not always easy finding fun ways to do veggies
Made these last night (but with bacon) and they were AWESOME. Thanks Karen!
I’m glad you liked them! I almost made them with bacon too. I even bought the bacon but when I got home I realized I had prosciutto in the fridge so I made a last minute switch. I’m sure both are great.
I have some extra brussels sprouts and I am trying to decide what to do with them, this seems like the perfect option. Do you think that I could do this on a baking sheet because I don’t have an oven-safe sautee pan?
My guess is a baking sheet will be just fine. I’d probably heat it up while you’re sauteing so that it’s already nice and hot when you put the sprouts in the oven?
I made these tonight and they were delicious! This recipe is enough to convert anyone who doesn’t think they like brussels sprouts!
I want to make this immediately. Of course we have the children this weekend and I’m more than positive that the boy(s) will not eat them. Then again… it’s their loss. Wonderful!!
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