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overhead roasted brussel sprouts with cranberries

Roasted Brussels Sprouts with Cranberries and Prosciutto

  • Author: Katya
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 4-6 1x
  • Category: Side
  • Method: Roasted
  • Cuisine: American


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!


  • 1 1/2 lbs. Brussels sprouts, cleaned, trimmed + halved
  • 5 Tbsp. olive oil, divided
  • 1/2 tsp. kosher salt
  • 3 oz. diced prosciutto
  • 2 garlic cloves, minced
  • 1 tsp. fresh thyme
  • 1/3 cup dried cranberries
  • 2 tsp. lemon zest, about 12 lemons
  • Fresh black pepper


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Toss the Brussels sprouts with 3 tablespoons of olive oil, salt, and pepper. Arrange on the prepared baking sheet. Roast for 35-40 minutes, tossing halfway, or until crisp tender.
  3. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Cook prosciutto until crisp, about 4-5 minutes.
  4. Add garlic and cook just until fragrant, about 30 seconds. Stir in thyme and cranberries and cook for about 1 minute, stirring constantly.
  5. Transfer the roasted Brussels sprouts to a serving bowl. Spoon the prosciutto and cranberry mixture over the sprouts, including the drippings. Garnish with lemon zest and serve immediately.


  • Brussels sprouts: When roasting brussels sprouts, make sure to spread them out onto a baking sheet. You want to see some space around the sprouts. Otherwise, if crowded, they will steam instead of roast.
  • Prosciutto: Prosciutto is anĀ Italian dry-cured ham. Ask your deli counter to cut you a slab and dice it yourself. Or sometimes you can find pre-diced prosciutto near the specialty meats.

Keywords: fall, holidays, easy, roasted brussels sprouts