Roasted Brussels sprouts get a boost of flavor from pungent blue cheese and salty prosciutto. An easy and impressive side dish. JUMP TO RECIPE
Demand for Brussels sprouts has increased dramatically over the past decade. Some people attribute this to restaurant chefs who, several years ago, began pairing roasted Brussels sprouts with bacon – a trend that led consumers to develop a newfound appreciation for this old-fashioned, and often reviled, winter vegetable. I admit I was one of those patrons who was once unenthusiastic about Brussels sprouts but declared myself a fan after tasting them with bacon at a restaurant. This recipe is a riff on the Brussels sprouts/bacon concept but I’ve amped up the flavor even further with the addition of blue cheese, and thrown in some toasted walnuts for good measure. Blue Cheese Brussels Sprouts with Walnuts and Crispy Prosciutto is a bold, delicious side dish that has “holiday dinner” written all over it!
As much as I love bacon, I often substitute crispy prosciutto in recipes that call for cooked bacon because it’ so much easier to prepare. Unlike bacon, prosciutto doesn’t render a lot of fat when cooked. You still end up with salty, crispy pork that can be crumbled, but crispy prosciutto cooks up much more quickly than bacon, and because there’s no messy grease to deal with, there’s virtually no cleanup either. You simply lay prosciutto slices on a parchment (or silicone) lined sheet pan and bake for about 15 minutes. If you love the idea of bacon with Brussels sprouts but don’t want the hassle of cooking bacon, Blue Cheese Brussels Sprouts with Walnuts and Crispy Prosciutto is the answer!
Blue Cheese Brussels Sprouts with Walnuts and Crispy Prosciutto is great for entertaining because you can do all the prep in advance. Up to two days ahead of time, wash, trim, and halve the Brussels sprouts (if you’re not sure how to trim Brussels sprouts, check out this video); make the crispy prosciutto; and toast the walnuts. Then, when you’re ready to serve, all you need to do it toss the Brussels sprouts with olive oil on a baking sheet, sprinkle with salt and pepper, and roast. When they come out of the oven, add the blue cheese, walnuts, and crispy prosciutto, and toss everything together thoroughly. Easy Peasy!
Blue Cheese Brussels Sprouts with Walnuts and Crispy Prosciutto would go especially well with beef tenderloin or a standing rib roast. Add in some Make Ahead Roasted Garlic Mashed Potatoes to complete the trio and you’ve got an awesome holiday dinner!
If you make Blue Cheese Brussels Sprouts with Walnuts and Crispy Prosciutto don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 1 ounce thinly sliced prosciutto
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1-pound Brussels sprouts, trimmed and halved
- ⅓ cup (1½ ounces) blue cheese crumbles
- ¼ cup chopped walnuts, toasted
- Preheat the oven to 350 degrees. Place the prosciutto slices on a parchment or silicone lined baking sheet and bake on the bottom rack of the oven for 12-15 minutes until dried and crispy. Once cool, roughly chop and set aside.
- Raise the oven temperature to 400 degrees and place the Brussels sprouts on a baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss everything together and rearrange the Brussels sprouts so that they’re cut side down on the baking sheet.
- Roast on the bottom rack of the oven for 15-20 minutes or until you can easily pierce them with a toothpick and they are slightly browned on the undersides.
- Sprinkle on the blue cheese, walnuts, and crispy prosciutto and toss everything together thoroughly before serving (see notes).
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