A hearty dish of roasted Brussels sprouts with all the delicious works: cranberries, roasted garlic, and prosciutto. Perfect for Thanksgiving or paired with chicken, pork, salmon, wild rice, or couscous.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Slice off the top part of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminum foil.

  • Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.

  • Place Brussels sprouts, prosciutto, and cranberries in a 9x13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper.

  • Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.

  • Bake in the preheated oven until sprouts are browned, about 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

303 calories; 21 g total fat; 10 mg cholesterol; 1703 mg sodium. 25.6 g carbohydrates; 7.2 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/17/2012
I thought this was close to a '5' has a nice light taste goes well with other dishes that don't overpower it and has a good look to it. Seems though that the sprouts don't get done as well as I'd like at this temp so maybe next time I'll try it at something like 400 degrees checking frequently to prevent charring the outer leaves. Read More
(18)

Most helpful critical review

Rating: 2 stars
12/26/2015
I must say this wasn't as good as the reviews led me to believe. I'm pretty sure I followed the recipe closely but no one really cared for the flavor during my Christmas dinner (myself included). Next time I'll skip the balsamic vinegar completely because that seemed to overpower the dish. Read More
(1)
31 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/17/2012
I thought this was close to a '5' has a nice light taste goes well with other dishes that don't overpower it and has a good look to it. Seems though that the sprouts don't get done as well as I'd like at this temp so maybe next time I'll try it at something like 400 degrees checking frequently to prevent charring the outer leaves. Read More
(18)
Rating: 4 stars
12/17/2012
I thought this was close to a '5' has a nice light taste goes well with other dishes that don't overpower it and has a good look to it. Seems though that the sprouts don't get done as well as I'd like at this temp so maybe next time I'll try it at something like 400 degrees checking frequently to prevent charring the outer leaves. Read More
(18)
Rating: 5 stars
11/21/2013
OK who would have thought my daughter would go for seconds on the Brussel Sprouts? Delicious!!! Read More
(8)
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Rating: 4 stars
04/03/2014
I made this with frozen and thawed Brussels sprouts and that may have been a mistake. I think it would have been better with fresh because these turned out mushy. But the taste was very good and I want to make again with fresh brussels sprouts. Read More
(4)
Rating: 5 stars
12/25/2013
I made this as a side dish to accompany a surf-and-turf dinner of filet mignon and lobster. Everyone at the table loved it. I will definitely make it again. Read More
(4)
Rating: 5 stars
03/18/2014
One of my favorite recipes for brussel sprouts so far! I left out the garlic bulb step and it saved a lot of time. Instead I used a little garlic powder. I used bacon instead of prosciutto. Just cut and cooked before adding...about 4 slices. Also I think I used slightly less balsamic than called for. Still it turned out great. I'll definitely be making this again. Read More
(3)
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Rating: 5 stars
10/22/2016
No time to roast the garlic so I peeled a few cloves and put them in to roast along with everything else and added a sprinkling of garlic powder. I roasted at 400 degrees to brown the sprouts more ( as one reviewer suggested) and roasted until the sprots were they nicely browned. Excellent receipe. Will make again and want to try the garlic roasting method in the recipe next time. Read More
(2)
Rating: 4 stars
01/15/2014
I'm a vegetarian so I would leave out the prosciutto Read More
(1)
Rating: 2 stars
12/26/2015
I must say this wasn't as good as the reviews led me to believe. I'm pretty sure I followed the recipe closely but no one really cared for the flavor during my Christmas dinner (myself included). Next time I'll skip the balsamic vinegar completely because that seemed to overpower the dish. Read More
(1)
Rating: 5 stars
03/17/2014
Brought a similar dish to large family gathering. It was very popular with everyone young and old so I am making it again. However this recipe is slightly different. The previous recipe I used did not have prosciutto nor did it have chicken broth. Instead it used balsamic vinegar with some sugar. Read More
(1)