Roasted Brussels Sprouts with Lemon and Prosciutto
Get the idea of mushy sprouts out of your head. These amazing, roasted Brussels sprouts are accented with lemon and prosciutto and take less than 30 minutes to make!
Ingredients
- 1 pound fresh Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 Lemon quartered
- 1 ounce prosciutto cut into bite-sized pieces, see note
Instructions
- Preheat oven to 400℉.
- Trim the end and remove outer leaves of each sprout. Cut each in half lengthwise.
- Drizzle 1 tablespoon of extra-virgin olive oil over rimmed baking pan (stoneware works best). Place sprouts in a single layer on the olive oil and drizzle remaining tablespoon of olive oil over the sprouts. Toss to coat.
- Sprinkle sprouts with salt and pepper.
- Place lemon quarters, cut side down between the sprouts.
- Roast in oven for 15 minutes. Remove from oven. If sprouts are browned on one side, flip them over with a spatula. If not, return to oven for 3-4 additional minutes.
- When sprouts have browned, remove from oven and add prosciutto pieces.
- Return to oven for 3-4 minutes or until prosciutto is crisp and Brussels sprouts are tender.
- Remove from oven. Carefully, push down on lemon quarters to release juice onto pan, remove lemon rinds and toss sprouts in lemon juice.
- Sprinkle with additional salt and pepper to taste.
Notes
Bacon can be substituted for the prosciutto in this recipe. Reduce olive oil to one tablespoon. Cut 3-4 slices of uncooked bacon into small strips and distribute strips between the raw sprouts before baking. Bacon will crisp during the roasting and release fat which will coat the sprouts.