Noelle Eats | Crispy Roasted Brussels Sprouts

Crispy roasted brussels sprouts

I haven’t shared a new recipe in basically one month (here’s my last one for my favorite Mediterranean tuna salad of all time!), but I made these crispy roasted brussels sprouts with a balsamic glaze, baked prosciutto, dried cranberries, and chopped pistachios for last month’s “November Meal” aka what I refer to instead of the usual Th*nksgiving. I made my beloved no bake chocolate peanut butter bars for dessert (original recipe here) because my family loves them, but I also wanted to make a healthy-ish side dish or appetizer to cut the butter and creams in mashed potatoes, candied yams, and moats of gravy. I came up with these crispy roasted brussels sprouts with a few extra festivities tossed on top of the green pile. The dish came together in about an hour with baking time included and each feature was delicious! Here’s how I made the most incredible and festive crispy roasted brussels sprouts:

Ingredients:

  • 2 pounds brussels sprouts
  • 3 tablespoons olive oil
  • 3 tablespoons (can be less or more to taste) balsamic vinegar
  • 4 oz prosciutto
  • 1/4 cup chopped pistachios
  • 1/4 cup dried cranberries
  • salt and pepper to taste

Instructions:

  1. Preheat oven or convection oven to 350 degrees.
  2. Cut off brussels sprout stems and slice sprouts in half or quarters depending on their size.
  3. Place sprout pieces on a baking tray and drizzle olive oil and balsamic vinegar on top before sprinkling salt and pepper to taste. Evenly massage liquids and seasonings into the sprouts and assemble in a flat layer on the tray.
  4. Bake sprouts for 45 minutes or until slightly charred and tender. Sprouts can also finish cooking in a pan if necessary (we did this and the sprouts were delicious!).
  5. While sprouts are roasting, on another baking tray, place strips of prosciutto in a flat layer and cook until crispy and pink.
  6. Crush prosciutto into small pieces and set aside.
  7. Chop pistachios into chunks and set aside.
  8. When brussels sprouts are finished roasting, pour into a bowl with half of the prosciutto, pistachios, and cranberries layered throughout. Top sprouts with other half of the toppings mixture and serve hot.
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