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!
Smashed Brussels 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 these smashed Brussels sprouts to an even higher level.
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!
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More Holiday Side Dish Recipes
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!
Smashed Brussel Sprouts With Crispy Prosciutto will be your new go-to side dish recipe for special occasions! Smashed Brussel 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
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