Smashed Brussels Sprouts With Crispy Prosciutto will be your new go-to side dish recipe for special occasions! Smashed sprouts are roasted with two cheeses and then topped with crispy prosciutto for the ultimate side dish recipe!
Roasted Brussel Sprouts Recipe
There’s a new trend in town and you know how I love to keep you on the cutting edge of trends. It’s time to smash our Brussels sprouts!
After smashing them we’ll roast them, with not one, but two, cheeses on top.
Now that’s a trend I can get on board with, how about you?
But wait, let’s elevate this roasted Brussel sprouts recipe to an even higher level, shall we?
It’s time to make these sprouts your absolute new favorite vegetable.
After roasting, sprinkle them with crispy prosciutto and they will definitely be number one on your list!
My oh my, now we’re talking smashed Brussels sprouts!
Just boil, smash, top and roast for the best ever Smashed Brussels Sprouts recipe!
Brussels Sprouts FAQ’s
How do you take the bitterness out of Brussels sprouts?
Adding salt helps to take the bitterness out of this vegetable. Somehow salt counteracts the bitterness.
Add salt when starting to cook them and again before serving.
Are you supposed to cut off the bottoms of Brussels sprouts?
Yes, you should slice off the bottom end of Brussels sprouts. Also be sure to remove any wilted or discolored leaves.
Can you eat Brussels sprouts raw?
Yes, you absolutely can eat Brussels sprouts raw. In fact, I love this Cranberry Brussels Sprouts Salad recipe!
Swirls of Flavor Recipe Tips
- Make with your favorite cheeses
- Sprinkle with breadcrumbs
- Top with thinly sliced fresh basil after cooking
How to make smashed brussels sprouts
- Boil, pat dry then smash Brussels sprouts
- Sprinkle with seasonings
- Top with cheeses
- Roast then sprinkle with crispy prosciutto
Ingredients you will need to make this recipe
- Brussels sprouts
- olive oil
- garlic powder
- kosher salt
- pepper
- Parmesan cheese
- Asiago cheese
- thinly sliced prosciutto
Ingredients you will need to make this recipe
- Brussels sprouts
- olive oil
- garlic powder
- kosher salt
- pepper
- Parmesan cheese
- Asiago cheese
- thinly sliced prosciutto
Related Recipes
Check out these other side dish recipes for your holiday and entertaining menus!
Brown Sugar Brussels Sprouts With Bacon And Cranberries will be your new go-to recipe. Brussels Sprouts, bacon and cranberries are coated in a sweet and tangy brown sugar glaze and roasted to perfection in just 25 minutes. An easy recipe for a holiday vegetable side dish!
If Brussels sprouts are already a favorite, be sure to try Roasted Cranberry Orange Brussel Sprouts, an easy recipe bursting with the fresh flavors or mandarin oranges and sweet cranberries.
Cranberry Brussel Sprouts Salad with an Orange Marmalade Vinaigrette , a variation of Roasted Cranberry Orange Brussel Sprouts, is a trendy raw salad of shaved Brussel sprouts, dried cranberries and crunchy almonds and your new tradition for the holidays!
Baby carrots simmer in honey with a hint of cinnamon and crystallized ginger for a sweet side dish. Gingered Cinnamon Honey Glazed Carrots will be a favorite vegetable recipe for holidays and all year long too!
The holidays wouldn’t be complete without potatoes! Panko Garlic Mashed Potatoes combine buttery creaminess with the perfect crunchy topping of panko breadcrumbs, parsley and butter!
Buttery Green Beans With Glazed Pecans sautéed with red onion and garlic, simmered in white wine, tossed with buttery goodness and crowned with glazed pecans are all dressed up and ready to party!
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Smashed Brussels Sprouts With Crispy Prosciutto will be your new go-to side dish recipe for special occasions! Smashed Brussels Sprouts are roasted with two cheeses and then topped with crispy prosciutto!
- 2 pkgs. (10 ounces each) Brussel sprouts, trimmed
- 2 Tbs. olive oil
- ½ tsp. garlic powder
- ½ tsp. kosher salt
- ¼ tsp. pepper
- ¼ cup grated Parmesan cheese
- 1/3 cup shredded Asiago cheese
- 2 ounces thinly sliced prosciutto, about 4 slices, chopped
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Preheat oven to 425F. Line a baking sheet with parchment paper.
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Bring a pot of water to a boil and cook sprouts until tender, about 10 minutes. Drain and pat dry.
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Toss sprouts with olive oil, garlic powder, kosher salt and pepper. Arrange on prepared baking sheet and smash with the bottom of a glass.
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Top with Parmesan and Asiago and roast 20 minutes or until cheeses are golden.
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Meanwhile, heat a non-stick skillet over medium heat and cook chopped prosciutto until crispy, stirring occasionally, about 5 minutes.
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Sprinkle crispy prosciutto over roasted sprouts.
Makes 6 servings
First Published: November 9, 2018… Last Updated: November 3 2020
This recipe is part of Meal Plan Monday and Weekend Potluck
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