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Fall is in full swing and it’s time to make some easy and delicious Fall vegetable recipes, such as brussels sprouts, butternut squash, cauliflower, broccoli, etc.
Other Recipes You Might Like
- Garlic Parmesan Roasted Brussels Sprouts
- Honey Balsamic Brussels Sprouts
- Sweet Chili Brussels Sprouts
Let’s start with brussels sprouts. I am just so happy that my picky 5-year old is actually partial to brussels sprouts. It’s one of the very few vegetable he would eat but he has been liking it since he was 2 years old.
One of the easiest way to make brussels sprouts is roasted in the oven or sauteed on a skillet.
For me, I like the combination of both. I usually start off in the skillet on the stove top and then transfer to the oven to quickly roast it.
I find it faster and better to roast my brussels sprouts the way I do, another plus, by cooking it on the stove top first, I can add in ingredients such as prosciutto or bacon, which adds a lot of flavors and nuance to this simple dish. Double win!
For the doneness, it all depends on your personal liking. I like my brussels sprouts to have a bit of a bite, still somewhat firm and crunchy, so adjust your roasting time in the oven to your desired texture.
This garlic-prosciutto brussels sprouts make a perfect side dish for dinners and special holiday occasions.
Serve Garlic-prosciutto Brussels Sprouts With:
For a wholesome dinner, make the following dishes.
How Many Calories per Serving?
This recipe is only 225 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Garlic-Prosciutto Brussels Sprouts
Ingredients
- 2 oz. prosciutto, cut into small piece
- 2 - 3 tablespoons melted butter
- 12 oz. brussels sprouts, ends trimmed and yellow leaves discarded
- 2 cloves garlic
- salt to taste
- 3 dashes ground black pepper
Instructions
- Preheat oven to 400°F (207°C).
- Add a little bit of melted butter to a skillet, saute the prosciutto until they become crispy. Using the spatula, pushing them to one side of the skillet.
- Add the remaining butter and saute the garlic until aromatic and slightly browned. Add the brussels sprouts and stir to combine well with the prosciutto. Add salt and black pepper. If it's too dry, add another tablespoon melted butter.
- Transfer the skillet into the oven, and roast for 8 minutes. Serve immediately.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Turned out fabulous and certainly complimented the Lasagne we made. Many thanks ?
Thank you for this recipe. Family and friends ask me to make it for them constantly. It’s always a hit!
That’s awesome!
Turned out fabulous and certainly complimented the Lasagne we made. Many thanks ?
Denise, thanks for trying the recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I am fairly new to Pinterest. I have found a few recipes from your site the I was interested in. When I click on them I read the blog but then need to click another tab to get the recipe. Also when I click on related recipes, I have the same experience. I have not had the experience anywhere else. Why is this? It is very time consuming.
I’m so excited to make this for Thanksgiving
Thank you so much for sharing.
Thanks Jane.
This recipe is delicious. Thanks so much for sharing your knowledge and making cooking such an easy and rewarding experience :)
Aww thanks Margarita. :)
Love this recipe. I maked it. Thank you.
Thank you for the wonderful recipe
Did you mean pancetta?
Prosciutto, after you cook them, they become super crispy and taste amazingly delicious and go well with brussels sprouts, and less greasy. However, Pancetta works, too.
Love this recipe. When I was a kid we had a cat that loved Brussels sprouts. ;-) The prosciutto would have made her even happier! I will try it!