Last Updated on December 19, 2025 by Sabrina Currie
Want to up your holiday vegetable game? These pan roasted Brussels sprouts with crispy prosciutto are just the ticket. Done in 20 minutes or less with just 6 ingredients, it's easy enough for any weeknight and special enough for the holiday season. These are perfect along with the other classic side dishes for Christmas dinner or a smaller holiday table.
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Why I Love This Recipe
They taste great! Brussels sprouts aren't on many peoples list of favorite vegetables but I think this recipe will change that. These stay tender-crisp without overcooking and the contrast of crispy prosciutto will keep you coming back for another bite.
Crisp, not soggy! A quick blanch in boiling water par cooks the Brussels sprouts so they are tender crisp. Next, a quick roast in a large skillet with butter, salt, pepper and balsamic vinegar adds just a hint of tang and sweetness before being tossed with crisped prosciutto. The end result is al dente Brussels sprouts with a salty crunch and just enough acidity to keep each bite bright.
Classic Christmas or Thanksgiving side dish! It's a great side dish with lots of contrasting flavors and textures and pairs well with a holiday turkey, chicken or ham. (Try it with this Christmas stuffed chicken and garlic confit mashed potatoes!)
Recipe Ingredients
This recipe is a 3 ingredient wonder!
- Brussels sprouts - In this recipe, fresh Brussels sprouts are briefly boiled, then fried until golden and glazed for a mix of tender centers and some crispy edges. Their naturally nutty flavor soaks up the butter, balsamic and maple glaze, making them the perfect base for all the salty-sweet elements.
- Prosciutto - Prosciutto is sliced and fried until crisp, adding a salty crunch that contrasts with the soft sprouts. Sprinkled through the finished dish, little shards of crispy prosciutto are a savory topping that make each bite perfect for a holiday table.
- Balsamic vinegar - Balsamic vinegar is whisked into the pan with butter to form a quick glossy glaze. It brings a sweet-tangy edge that balances the richness of the sprouts and prosciutto, tying the whole side dish together.
See recipe card for quantities.
Substitutions + Variations
This Brussels sprout recipe is an easy stove top side dish not only for a turkey main course but also for roast chicken, pork, ham or steak. For Christmas dinner, pair it with turkey, mashed potatoes and sweet potatoes.
- Appetizer - It also works as part of an appetizer platter, just place cocktail picks (or toothpicks) though a piece of prosciutto and then a sprout and serve.
- Air fryer - After blanching and drying, toss the sprouts with olive oil, salt and black pepper, then air fry in a single layer until crisp before tossing with the butter and balsamic and air frying for 1-2 more minutes. The prosciutto can be crisped in a skillet, or ahead of time in the air fryer, and tossed with the sprouts just before serving.
- Salty swap - Crispy pancetta, bacon bits or cubed and sautéed ham are tasty swaps for the prosciutto.
Want a vegetarian version? Try asking AI!
Step-by-Step Instructions
These are quick and easy to make. You can crisp the prosciutto ahead of time and store covered in the fridge for up to 3 days.
Step 1. Prep the sprouts by rinsing if they look dirty, then trim the stem ends and pull off any wilted outer leaves. If you have smaller sprouts, leave them whole so they don't overcook but if they are quite large (more than one bite each) cut them in half.
Step 2. Blanch the sprouts in a pot of salted water until bright green and just tender. Drain well and let them steam dry while you cook the prosciutto. (Don't overcook or you'll end up with soggy Brussels sprouts).
Step 3. Slice the prosciutto crosswise into large bite sized pieces (they will shrink with cooking).
Step 4. Crisp the prosciutto in a large frying pan (I like non-stick for this) over medium heat.
Step 5. Add Brussels sprouts to the hot frying pan and shake a few times to finish drying them. Add the butter and vinegar and continue to shake or stir occasionally until they are glazed and browned in spots.
Step 6. Toss the prosciutto back in and season to taste with extra salt and pepper if needed. Transfer the finished dish to a warm serving bowl and serve right away.
Cook's Tips
Brussels sprouts with crispy prosciutto are a tasty, elegant and easy alternative to Brussels sprouts with bacon. Here are my top tips for the very best Brussels sprouts on the block!
- Buy fresh, bright green Brussels sprouts. Avoid yellowing sprouts or ones with lots of insect holes or grey bits. If you can't find nice fresh sprouts, buy frozen.
- Don't overcook them. If in doubt, err non the side of less cooked than overcooked. Overdone Brussels sprouts get soggy, grey and more bitter, often why people have grown up disliking them.
- Store leftovers covered in the fridge for up to 3 days. Reheat in a dry, non stick frying pan over medium heat.
Recipe FAQs
Make it anyway 😉 OR...make this with cauliflower or broccoli florets, just reduce the blanching time to 45 seconds.
Well, yes...but the prosciutto is what makes these special. To make these vegetarian, swap the meat for vegetarian bacon bits or toasted sweet and salty chopped nuts.
Save This Brussels Sprouts Recipe
Did you like pan roasted Brussels sprouts with crispy prosciutto or plan to make them for your holiday dinner? Save it to Pinterest or Facebook so it's easy to find .
More Great Vegetable Recipes
- Greek Beet Salad With Feta And Greek Yogurt
- Apple Kale Slaw With Maple Tahini Salad Dressing (V, GF)
- Grilled And Marinated Italian Eggplant Antipasto
- Easy Arugula Spinach Salad With Quick Pickled Onions
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Pan Roasted Brussels Sprouts With Crispy Prosciutto
Ingredients
- 2 cups trimmed Brussels sprouts
- 4 slices prosciutto
- 1 tablespoon unsalted butter
- 2 teaspoon balsamic vinegar
- ½ teaspoon salt
- ¼ tsp ground black pepper
Instructions
- Bring a pot of salted water to a boil over high heat. Add the Brussels sprouts, stir once and let cook 2 minutes, until bright green and just tender. Drain in a colander, rinse with cold water to stop the cooking and let them drip dry.
- Place a large non-stick skillet over medium heat. Cut the slices of prosciutto crosswise into 4-5 pieces each, then add them to the pan in a single layer and fry, flipping once halfway through, until the fat renders and the prosciutto is golden brown and crisp, about 3-4 minutes. Transfer to a plate and drain any excess oil from the pan, leaving just a thin coating.
- Turn the heat to medium-high, add the drained sprouts. Shake the pan to release any more water and once they are dry, add the butter, balsamic vinegar, salt and pepper. Cook, stirring only occasionally, so the vinegar and butter coat the sprouts and they start to get a few brown spots, about 3-4 minutes.
- Turn off the heat, toss with the crispy prosciutto and adjust with extra salt and pepper to taste, if needed. Transfer to a warm serving bowl and serve right away.
Notes
Nutrition
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