These oven-roasted Brussels sprouts with crispy prosciutto and maple syrup balance sweet and savory perfectly — an ideal holiday side for Christmas or Thanksgiving. Halved Brussels sprouts are tossed with olive oil, salt, pepper, and fresh rosemary, then roasted at high heat until tender with caramelized edges. Prosciutto is torn into pieces and crisped on the same sheet pan. A quick toss with maple syrup at the end adds a gentle sweetness that complements the savory, salty flavors.
This recipe uses just seven ingredients and comes together quickly — everything roasts in under 20 minutes. You can prep some components in advance to make the final assembly effortless.
If you need extra oven space during holiday cooking, try air-fryer maple pecan Brussels sprouts as an alternative for similar sweet-savory results.
This recipe first appeared in 2019, was updated in 2021, and refreshed again with new photos and small tweaks in 2025.
Ingredients and substitutions
Below is a concise overview of the main ingredients and suggested swaps. The recipe card at the end of this post lists exact amounts and details.
- Brussels sprouts — Use about 1½ pounds. Smaller sprouts are sweeter; large ones can be bitter. Choose firm sprouts with tightly packed green leaves.
- Prosciutto — 5–6 slices, torn into pieces. You can substitute bacon or pancetta, but expect more rendered fat and a different texture.
- Fresh rosemary — Chopped rosemary adds a fragrant note. Fresh sage works as an alternative. Avoid dried rosemary here, which stays woody unless cooked much longer.
- Maple syrup — Two tablespoons tossed on near the end creates a sweet finish that pairs well with the caramelized sprouts and salty prosciutto. Omit if you prefer or substitute honey (use 1 tablespoon to avoid overpowering the dish).
How to make roasted Brussels sprouts with crispy prosciutto
Here’s a brief step-by-step. See the full recipe card below for precise measurements and timing.
Storage and reheating
Store leftovers covered in the refrigerator for 3–4 days. To reheat and regain some crispness, spread the sprouts and prosciutto on a sheet pan and bake at 400°F for 6–8 minutes.
Key recipe tips
- Match sizes: Choose Brussels sprouts that are similar in size for even roasting. Quarter large ones so they cook in the same time as smaller pieces.
- Use a non-stick pan or parchment: Prosciutto can stick to the pan; line it if needed. Note that parchment may reduce browning on the cut sides.
- Roast cut side down: Placing sprouts cut side down helps achieve a nicely caramelized surface.
- Protect the prosciutto: If sprouts need more time to cook, remove the prosciutto to prevent burning, then add it back briefly to crisp.
Recipe FAQs
Dry the sprouts thoroughly after washing to avoid steaming. Overcrowding the pan also causes steaming rather than roasting — give them space and roast at high heat.
Larger Brussels sprouts can be more bitter than small ones, and under-roasting can leave them less sweet and tender. Roast until caramelized to reduce bitterness.
For best texture, serve immediately. You can trim and halve the sprouts a day or two ahead, but roast just before serving for optimal flavor and crispness.
More holiday side dishes
- Air Fryer Butternut Squash Cubes
- Air Fryer Baby Potatoes
- Air Fryer Herb and Garlic Carrots
- Whole Wheat Stuffing with Sausage
- Mashed Acorn Squash
If you make this recipe, please leave a comment to share how it turned out — I’d love to hear your feedback!
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📖 Recipe
Roasted Brussels Sprouts with Prosciutto
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 5–6 slices prosciutto, torn into small pieces
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 425°F.
- In a large bowl, toss Brussels sprouts with olive oil, rosemary, salt, and pepper.
- Arrange sprouts cut side down in a single layer on a non-stick sheet pan, leaving space between each piece.
- Scatter torn prosciutto pieces around the sprouts.
- Roast 16–18 minutes, until sprouts are fork-tender and prosciutto is crispy. Monitor prosciutto for over-browning.
- Remove from oven, toss with maple syrup, then roast 2–3 more minutes. Serve immediately.
Notes
- Use similarly sized Brussels sprouts for even cooking; quarter any large ones.
- The prosciutto can stick slightly to the pan — use a non-stick sheet or parchment. Parchment may reduce caramelization on the cut sides.
- If sprouts need extra time, remove the prosciutto so it doesn’t burn, then return it briefly to crisp before serving.
Nutrition Facts per Serving
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Carbohydrates: 15 g
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Protein: 5 g
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Fat: 8 g
Disclaimer
Nutrition information is an estimate and will vary with substitutions and brands used.
Questions or feedback?
Please leave a comment or rating if you make this recipe — questions are welcome and I’ll respond as I can.