Caramelized Brussels Sprouts

These caramelized Brussels sprouts might just change your perspective on this humble little veg if you’re not currently a fan. If you are, you’re going to love them!

Hated Brussels sprouts as a kid? You might like them now! Older varieties have now been cross pollinated with newer varieties to reduce some of the bitterness they used to contain.

Preheat the oven


Preheat the oven to 200ºC / 390ºF and place in a large baking sheet to heat up. Do not add baking paper. The direct contact helps the sprouts caramelize.

Prepare the sprouts


Rinse and pat dry the sprouts then trim the base off and cut them in half vertically. Add to a bowl and toss with olive, salt and pepper.

Bake the sprouts


Remove the tray from the oven, drizzle with 1Tbsp of olive oil and lay the sprouts face down. Bake for 15-20 mins or until cooked through.

Cook prosciutto


Lay 5-6 slices of prosciutto on another baking sheet lined with baking paper. Place in the oven for the last 15mins the sprouts are cooking.

Make the dressing


Gently warm 1/4 cup of olive oil. Remove from the stove then stir in mustard, cider vinegar, maple syrup, garlic, cumin, lemon zest & set aside.

Combine & serve


Remove prosciutto from oven & set aside. Remove sprouts, add to a bowl then crumble over the prosciutto, some grated parmesan & drizzle over the dressing then serve.

These are the perfect accompaniment for roasts, chicken, burgers, fish, or any number of vegetarian mains. For this - the prosciutto can be left off, as can the cheese for a vegan version.