Oven Roasted Brussels Sprouts

Brussels Sprouts are in season and this is a quick tasty way to cook them is a  great accompaniment to roasted meat. Prosciutto oven crisped, garlic and balsamic vinegar add flavour and texture to this dish.

Oven Roasted Brussels Sprouts

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  • 500 g Brussels sprouts
  • 150 g Prosciutto di Parma or Pancetta, chopped
  • 3-4 cloves of garlic sliced, minced or whole as you wish
  • Salt and freshly ground black pepper
  • 2 Tblsp of Extra Virgin Olive oil and extra for the baking dish
  • 2 Tblsp of good balsamic vinegar


  1. Preheat the oven to 180 C Fan forced
  2. Wash the sprouts and trim the bottom of the Brussels sprouts
  3. Cut them in half lengthwise
  4. Toss the Brussels sprouts in 2 tablespoons of olive oil
  5. Season with salt and ground black pepper tossing well to combine
  6. Drizzle some olive oil on a baking dish
  7. Place the Brussels sprouts cut side down in a single layer

    IMG_20160414_143055-Brussels sprouts ready to bake
    Brussels sprouts cut side down in the baking tray ready for the oven
  8. Sprinkle the chopped prosciutto or pancetta over the sprouts
  9. Sprinkle the sliced, whole or minced garlic over the top
  10.  Bake for 10 minutes or until well coloured and cooked according to your individual oven and your own taste
  11. When cooked place the cooked Brussels sprouts in a bowl and mix through the 2 tablespoons of  balsamic vinegar and serve while warm as an accompaniment to your favourite meat dish

IMG_20160414_150123-oven baked brussels sprouts 2


Growing your ingredients:

IMG_20160414_075509-Brussels sprouts 2


Growing Brussels Sprouts

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