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 1–2 lemons
- Fresh black pepper
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- 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.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Cook prosciutto until crisp, about 4-5 minutes.
- Add garlic and cook just until fragrant, about 30 seconds. Stir in thyme and cranberries and cook for about 1 minute, stirring constantly.
- 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 an 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