Veggies

Maple Balsamic Roasted Brussel Sprouts

White bowl of caramelized brussel sprouts drizzled with a sweet maple balsamic glaze and topped with crispy, salty prosciutto

Nutty caramelized brussel sprouts drizzled with a sweet maple balsamic glaze and topped with crispy, salty prosciutto

Sounds like a perfect side to me!

The best part about this recipe is that it actually looks like you went through a whole lot of effort to make an elegant side, when in reality, it’s pretty simple to put together

Preheat your oven to 400 degrees


I’m starting with a pound of sprouts that I’ve trimmed of the outer leaves and halved

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Line a sheet pan with parchment and spray with cooking spray.  Lay the sprouts out in a layer

Drizzle with a tablespoon or two of olive oil and sprinkle with kosher salt and black pepper

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Roast for about 20 minutes or until the largest sprouts can be easily pierced with a knife

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While the sprouts are roasting, let’s prep the prosciutto

The salty flavor and crispy texture of this ham really compliments the nutty roasted Brussel sprouts and the sweetness of the maple drizzle.  Such few ingredients but they work so well together

I have about a quarter of a pound of thinly sliced prosciutto that I’ve cut into strips

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Add to a pan over medium heat about 4 to 5 minutes until crispy.  I made them in 2 batches so they didn’t overcrowd

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Set the proscuitto aside and let’s make the glaze.  Add 3 tablespoons of balsamic vinegar and 2 tablespoons of maple syrup to a small pan over medium high heat.  This will cook quickly so don’t walk away

Stir constantly for 3 to 4 minutes until the mixture becomes syrupy.  Add a pinch of kosher salt and now we’re ready for assembly!

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Add the Brussel sprouts to a bowl, top with the crispy prosciutto strips and drizzle with the maple balsamic

White bowl of caramelized brussel sprouts drizzled with a sweet maple balsamic glaze and topped with crispy, salty prosciutto

Enjoy!

Simply Sunday's ~ Maple Balsamic Roasted Brussel Sprouts

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

1 pound of brussel sprouts

Olive oil

Kosher salt

Black pepper

1/4 lb of thinly sliced prosciutto

3 tablespoons of balsamic vinegar

2 tablespoons of maple syrup

Directions

Preheat oven to 400 degrees F

Trim of the outer leaves of the sprouts and cut in half

Line a sheet pan with parchment and spray with cooking spray.  Lay the sprouts out in a layer; drizzle with a tablespoon or two of olive oil and sprinkle with kosher salt and black pepper

Roast for about 20 minutes or until the largest sprouts can be easily pierced with a knife

Cut the prosciutto into strips; add to a pan over medium heat about 4 to 5 minutes until crispy.  Cook in 2 batches so they don’t overcrowd

Set the prosciutto aside.  Add 3 tablespoons of balsamic vinegar and 2 tablespoons of maple syrup to a small pan over medium high heat; stir constantly for 3 to 4 minutes until the mixture becomes syrupy.  Add a pinch of kosher salt

Add the Brussel sprouts to a bowl, top with the crispy prosciutto strips and drizzle with the maple balsamic

Tools used to make this recipe

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Reynolds Kitchens Parchment Paper

Simply Bamboo Maui Bamboo Cutting Board

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

© Simply Sundays 2019
All rights reserved

2 comments on “Maple Balsamic Roasted Brussel Sprouts

  1. I actually just opened a maple balsamic vinegar a minute ago! maple flavored balsamic! I added it to a cranberry maple vinaigrette I made for a raclette meal coming up; I always serve a fun salad. But as far as flavors go, maple and balsamic vinegar are a perfect match, and perfect for B sprouts!

    • simplysundaysfoodblog

      How convenient that they’re already combined! I agree! Maple and balsamic are a perfect match!

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