Brussels sprouts roasted until golden tender, then tossed with sweet cranberries, crispy prosciutto, and fresh lemon zest. This easy side dish requires minimal prep and will surely be a holiday favorite!
Two is the number of days left before Christmas! And if you’re still planning out your menu or trying to decide what to bring to a potluck, then I have you covered. How do you feel about brussels sprouts? It’s one of those vegetables that gets a bad rep and I was always skeptical of them because of stinky smell and taste.
But brussels sprouts are actually really really good when cooked properly. On most days, I roast them in the oven with salt, pepper and olive oil. They taste just like any other veggie that is roasted: mildly sweet and tender.
For this dish, I took brussels sprouts and fancied them up a little for an easy and festive side for the holidays. It has plenty of flavor, color, and texture. Plus the ingredients are simple and short.
The recipe is quite simple. Brussels sprouts are oven roasted until tender and golden brown then tossed with pan sauteed crispy prosciutto, sweet cranberries, garlic, and thyme. I love using prosciutto instead of bacon. It’s salty, crispy just like bacon but without the ginormous amount of grease. Then the dish is finished off with fresh lemon zest.
It’s got saltiness combined with little sweetness and plenty of freshness from the lemon zest. They’re super tender and make a festive side dish to serve with your main course.
- 1½ lbs. brussels sprouts, cleaned, trimmed + halved
- 3 oz. prosciutto, chopped
- 1 large garlic clove, minced
- 1 tsp. fresh thyme leaves
- ⅓ cup dried cranberries
- zest of 1 lemon
- olive oil
- salt + pepper
- Preheat the oven to 375F.
- Arrange the brussels sprouts on a large parchment lined baking sheet. Drizzle lightly with olive oil. Roast until brown and tender, 25-30 minutes. Remove from the oven and set aside.
- In a large saute pan, heat enough olive oil to cover the bottom lightly (approx 2 tablespoons) over medium-high heat. Add prosciutto and saute until crispy, about 3-4 minutes.
- Add garlic and cook just until fragrant, about 30 seconds. Add thyme and cranberries; cook for 1 minute, stirring constantly. Stir in roasted brussels sprouts and then remove the pan from the heat.
- Stir in lemon zest. Season with salt and pepper as needed. Serve warm.