Brussels Sprouts, Prosciutto, Breadcrumbs: A Delicious Recipe

Brussels sprouts prosciutto breadcrumbs – prepare to meet your new favorite side dish! Forget everything you thought you knew about Brussels sprouts because this recipe is a total game-changer. We’re talking crispy, savory, and utterly addictive. I know, I know, Brussels sprouts might not be the first thing that springs to mind when you’re craving something delicious, but trust me on this one.

While Brussels sprouts themselves have been cultivated since the 16th century, gaining popularity in Belgium (hence the name!), this particular combination of flavors is a more modern creation. The salty, rich prosciutto perfectly complements the slightly bitter sprouts, while the crunchy breadcrumbs add a delightful textural contrast. It’s a symphony of flavors and textures that will have even the most ardent Brussels sprouts skeptics begging for more.

People adore this dish for its incredible taste and ease of preparation. It’s fancy enough for a holiday gathering but simple enough for a weeknight meal. The combination of the earthy Brussels sprouts, the salty prosciutto, and the buttery breadcrumbs is simply irresistible. Plus, it’s a fantastic way to sneak some extra greens into your diet without sacrificing flavor. So, are you ready to transform your opinion of Brussels sprouts? Let’s get cooking and make some amazing Brussels sprouts prosciutto breadcrumbs!

this Recipe

Ingredients:

• 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
• 4 oz Prosciutto, thinly sliced, roughly chopped
• 1/2 cup Panko breadcrumbs
• 1/4 cup Olive oil, extra virgin
• 2 cloves Garlic, minced
• 2 tablespoons Balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup Grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Optional: Red pepper flakes for a touch of heat

Preparing the Brussels Sprouts:

1. Preheat your oven to 400°F (200°C). This is crucial for getting those beautifully caramelized Brussels sprouts. Make sure your oven is properly preheated before you even think about putting them in.
2. Prepare the Brussels sprouts. Wash the Brussels sprouts thoroughly under cold water. Trim off the ends and remove any yellow or damaged outer leaves. Now, depending on the size of your Brussels sprouts, you’ll either halve or quarter them. If they’re on the smaller side, halving is fine. If they’re larger, quartering will ensure they cook evenly.
3. Toss with olive oil and seasoning. In a large bowl, toss the prepared Brussels sprouts with 2 tablespoons of olive oil. Make sure each sprout is nicely coated. Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning – it really brings out the flavor. If you’re feeling adventurous, add a pinch of red pepper flakes for a little kick.
4. Arrange on a baking sheet. Spread the Brussels sprouts in a single layer on a baking sheet. This is important! Overcrowding the pan will steam the sprouts instead of roasting them, and we want that lovely caramelization. If necessary, use two baking sheets.

Roasting the Brussels Sprouts:

1. Roast the Brussels sprouts. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and nicely browned. Halfway through the cooking time, give them a toss to ensure even browning on all sides. Keep a close eye on them – they can go from perfectly roasted to burnt pretty quickly.

Preparing the Prosciutto and Breadcrumb Mixture:

1. Prepare the prosciutto. While the Brussels sprouts are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped prosciutto and cook until it’s crispy and golden brown, about 5-7 minutes. Be careful not to burn it! The prosciutto should be crispy but not charred.
2. Add the garlic. Add the minced garlic to the skillet with the prosciutto and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add the breadcrumbs. Add the Panko breadcrumbs to the skillet and cook, stirring constantly, until they are golden brown and toasted, about 3-5 minutes. This adds a wonderful texture and flavor to the dish.
4. Remove from heat. Remove the skillet from the heat and set aside.

Making the Balsamic Glaze:

1. Combine balsamic vinegar and Dijon mustard. In a small bowl, whisk together the balsamic vinegar and Dijon mustard. This creates a tangy and slightly sweet glaze that complements the Brussels sprouts and prosciutto perfectly.

Assembling the Dish:

1. Combine roasted Brussels sprouts and prosciutto mixture. Once the Brussels sprouts are roasted, remove them from the oven and transfer them to the skillet with the prosciutto and breadcrumb mixture. Toss everything together to combine.
2. Add the balsamic glaze. Pour the balsamic glaze over the Brussels sprouts and prosciutto mixture. Toss again to coat everything evenly.
3. Add Parmesan cheese. Sprinkle the grated Parmesan cheese over the Brussels sprouts.
4. Serve immediately. Serve the Brussels sprouts immediately while they are still warm and crispy. This dish is best enjoyed fresh out of the oven.

Tips and Variations:

• Don’t overcrowd the pan. I can’t stress this enough! Overcrowding the pan will steam the Brussels sprouts instead of roasting them. Use two baking sheets if necessary.
• Use fresh Brussels sprouts. Frozen Brussels sprouts tend to be waterlogged and won’t roast as well. Fresh is always best!
• Adjust the seasoning to your liking. Feel free to add more or less salt, pepper, or red pepper flakes to suit your taste.
• Add other vegetables. You can add other vegetables to the roasting pan, such as onions, carrots, or sweet potatoes. Just make sure to adjust the cooking time accordingly.
• Substitute the prosciutto. If you don’t have prosciutto, you can use bacon or pancetta instead.
• Add nuts. Toasted pecans or walnuts would be a delicious addition to this dish.
• Make it vegetarian. Omit the prosciutto and use a vegetarian Parmesan cheese alternative. You can also add some toasted pine nuts for extra flavor and texture.
• Lemon juice. A squeeze of fresh lemon juice at the end can brighten up the flavors.
• Maple syrup. For a sweeter glaze, add a teaspoon of maple syrup to the balsamic vinegar and Dijon mustard mixture.
• Spice it up. Add a pinch of cayenne pepper to the breadcrumb mixture for an extra kick.

Serving Suggestions:

These Brussels sprouts are a delicious side dish for any meal. They pair well with roasted chicken, pork, or fish. They’re also a great addition to a holiday feast. You can also serve them as an appetizer or a light lunch.

Storage Instructions:

Leftover Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving. Keep in mind that they won’t be as crispy as they were when they were first made.

Nutritional Information (approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 250-300 per serving
• Fat: 15-20g
• Protein: 10-15g
• Carbohydrates: 15-20g

Why This Recipe Works:

This recipe is a winner because it combines the slightly bitter flavor of Brussels sprouts with the salty, savory goodness of prosciutto and the crunchy texture of toasted breadcrumbs. The balsamic glaze adds a touch of sweetness and acidity that balances everything out perfectly. Roasting the Brussels sprouts at a high temperature ensures that they caramelize beautifully and develop a deep, rich flavor. The addition of garlic and Parmesan cheese elevates the dish even further. It’s a simple yet elegant side dish that’s sure to impress your family and friends.

Troubleshooting:

• Brussels sprouts are not browning. Make sure your oven is hot enough and that the Brussels sprouts are spread out in a single layer on the baking sheet. You may also need to roast them for a longer period of time.
• Prosciutto is burning. Reduce the heat and stir the prosciutto frequently. You may also need to add a little more olive oil to the skillet.
• Breadcrumbs are burning. Reduce the heat and stir the breadcrumbs constantly. You may also need to add a little more olive oil to the skillet.
• Balsamic glaze is too tart. Add a teaspoon of maple syrup or honey to the glaze.
• Brussels sprouts are too bitter. Blanch the Brussels sprouts in boiling water for 2-3 minutes before roasting them. This will help to reduce their bitterness.

Equipment Needed:

• Large bowl
• Baking sheet
• Large skillet
• Small bowl
• Whisk
• Knife
• Cutting board
• Measuring cups and spoons

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a delicious and easy way to prepare Brussels sprouts that even the most ardent Brussels sprouts haters will love.

Conclusion:

This Brussels sprouts recipe isn’t just another side dish; it’s a flavor explosion waiting to happen! The combination of slightly bitter, perfectly roasted Brussels sprouts, salty prosciutto, and crunchy breadcrumbs creates a symphony of textures and tastes that will have everyone at the table reaching for seconds. Seriously, even the Brussels sprouts skeptics will be converted.

Why is this a must-try? Because it’s easy, impressive, and incredibly delicious. It elevates the humble Brussels sprout to gourmet status without requiring hours in the kitchen or a culinary degree. The crispy prosciutto adds a savory depth that complements the sweetness of the roasted sprouts, while the breadcrumbs provide a delightful textural contrast. It’s a dish that’s both comforting and sophisticated, perfect for weeknight dinners or special occasions.

But don’t just take my word for it! I encourage you to try this recipe and experience the magic for yourself. And the best part? It’s incredibly versatile.

Serving Suggestions and Variations:

* As a Side Dish: This Brussels sprouts dish is the perfect accompaniment to roasted chicken, pork tenderloin, or even a hearty steak. It also pairs beautifully with fish, adding a touch of elegance to a simple seafood dinner.

* As a Vegetarian Main Course: For a vegetarian option, simply omit the prosciutto. You can add a sprinkle of Parmesan cheese for extra flavor or toss in some toasted walnuts or pecans for added crunch.

* Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the breadcrumb mixture or drizzle a touch of balsamic glaze over the finished dish.

* Add Some Sweetness: A drizzle of maple syrup or honey after roasting can enhance the natural sweetness of the Brussels sprouts and create a delightful sweet-and-savory combination.

* Breadcrumb Variations: Feel free to experiment with different types of breadcrumbs. Panko breadcrumbs will provide extra crunch, while Italian breadcrumbs will add a hint of herbs and spices. You can even make your own breadcrumbs by toasting stale bread and pulsing it in a food processor.

* Cheese Please: A sprinkle of grated Parmesan, Pecorino Romano, or even crumbled goat cheese adds a lovely salty and tangy element.

* Lemon Zest: A little lemon zest brightens up the flavors and adds a refreshing touch.

I’m confident that this recipe will become a new favorite in your household. It’s a simple yet elegant way to enjoy Brussels sprouts, and the combination of flavors and textures is simply irresistible. I’ve made this dish countless times, and it’s always a hit.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the best Brussels sprouts you’ve ever tasted. Don’t be afraid to get creative with the variations and make it your own.

And most importantly, please share your experience! I’d love to hear how it turned out and what variations you tried. Leave a comment below and let me know what you think. Did you add a special ingredient? Did you serve it with a particular dish? Your feedback is invaluable and helps me continue to create delicious and inspiring recipes. I truly believe that this Brussels sprouts prosciutto breadcrumbs recipe is a winner, and I can’t wait for you to try it! Happy cooking!