Brussels Sprouts with Prosciutto

These crispy brussels sprouts with prosciutto and lemony breadcrumbs is an easy side dish that has lots of texture and flavour.

Prep:
10
mins
Cook:
25
mins
TOtal:
35
mins
servings:
4

Ingredients

  • 1 b brussels sprouts, trimmed and halved
  • 2 tsps extra virgin olive oil
  • kosher salt and black pepper
  • 2 oz prosciutto slices
  • 1 tbsp maple syrup
  • 1/4 cup panko (or other breadcrumbs)
  • zest from half a lemon
  • 2 1/2 oz. manchego, freshly grated (for topping)

Instructions

  1. Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
  2. Add the brussels sprouts to a large bowl and toss with the oil, salt and pepper. Pour onto the baking sheet, being sure they are somewhat spaced out from each other.
  3. Layer the prosciutto slices on the same tray (if it fits) beside the brussels sprouts. Transfer to the oven and bake for ten to 12 minutes, until the prosciutto is crispy.
  4. Remove the prosciutto and set aside to cool. Return the baking sheet to the oven for 10 to 12 minutes. Remove the tray and drizzle the sprouts with maple syrup. Return to the oven and bake for two to three minutes longer, until crispy.
  5. Chop the cooled prosciutto and transfer to a small bowl
  6. Meanwhile, in a cast iron skillet drizzle a small amount of oil over medium-low heat. Add the panko and toast until golden, tossing and stirring often. Remove from the heat and add the lemon zest and set aside.
  7. Transfer the sprouts to a large serving dish and top with the chopped crispy prosciutto and panko. Grate the manchego on top and season with flaky salt and pepper (if needed). Serve and enjoy!