Brussels Sprouts

Thanksgiving Brussels Sprouts

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

This is a beautiful, healthful and flavorful side dish for any holiday meal. Sprouts are a hearty vegetable that are in season in the fall, so you can enjoy them fresh now.

Serve these with my sweet potato casserole, Irish mashed potatoes and the salad of your choice (I love the fall harvest salad for thanksgiving) and you’ll have a meal full of veggies and healthful ingredients.

These sprouts do not need to be steamed first, but I like my sprouts tender, so I add this step. The roasting brings out the flavor of the vinegar and caramelizes it as well as the prosciutto pieces. You can add any fresh herbs of your choice, I use parsley.

Recipe Rating

  • (1 Rating)

Ingredients

  • 2 lbs of Fresh Brussels sprouts
  • ¼ cup of Balsamic Vinegar
  • 1 package of diced Prosciutto
  • 3 Tbsp. EVOO
  • ¼ tsp. of iodized sea salt
  • ¼ tsp. of fresh ground pepper
  • 2 Tbsp. of fresh parsley, chopped

Instructions

  • 1. Preheat oven to 375.
  • 2. Rinse Brussels sprouts and cut the stem off, then cut each Brussels sprout in half.
  • 3. Place a steamer in a pot with 2 inches of water.
  • 4. Bring water to a boil.
  • 5. Add Brussels sprouts, cover and steam for 5 minutes.
  • 6. After 5 minutes remove the Brussels sprouts and put them in a bowl.
  • 7. Add EVOO, balsamic vinegar, salt and pepper.
  • 8. Toss together.
  • 9. Add Brussels sprouts to a cookie sheet and sprinkle with chopped prosciutto.
  • 10. Bake for 15 minutes.
  • 11. Sprinkle with chopped parsley before serving.

Instructions

  • 1. Preheat oven to 375.
  • 2. Rinse Brussels sprouts and cut the stem off, then cut each Brussels sprout in half.
  • 3. Place a steamer in a pot with 2 inches of water.
  • 4. Bring water to a boil.
  • 5. Add Brussels sprouts, cover and steam for 5 minutes.
  • 6. After 5 minutes remove the Brussels sprouts and put them in a bowl.
  • 7. Add EVOO, balsamic vinegar, salt and pepper.
  • 8. Toss together.
  • 9. Add Brussels sprouts to a cookie sheet and sprinkle with chopped prosciutto.
  • 10. Bake for 15 minutes.
  • 11. Sprinkle with chopped parsley before serving.

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Brussels Sprouts
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Dr. Olivia Joseph

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