Sprouts of Joy: Roasted Holiday Brussels Sprouts that’ll Wow the Table

Ah, Brussels sprouts—the misunderstood wallflowers of the vegetable world. But fear not, because this recipe will transform those little green orbs into the Beyoncé of your holiday table. Sweet, savory, crispy, and just fancy enough to impress your in-laws, these Roasted Holiday Brussels Sprouts are here to sparkle.

Welcome back to The Nourished Wanderer’s 12 Days of Holiday Recipes! 🎄We’re on a festive journey to fill your holiday table with delicious, nourishing dishes—and today, it’s all about elevating the humble Brussels sprout. This recipe will turn skeptics into fans faster than you can say “Pass the prosciutto.” Sweet, savory, crispy, and packed with holiday flair, these Roasted Holiday Brussels Sprouts are ready to steal the show.

What’s On the Table?

These roasted Brussels sprouts combine crispy prosciutto, fragrant sage, sweet cranberries, crunchy pecans, and a drizzle of tangy maple-Dijon dressing. It’s a symphony of flavors and textures that captures the spirit of the season.

Ingredients for Success

 Here’s your dream team of flavor-packed ingredients:

• 1 ½ pounds Brussels sprouts (halved and ready to party)

• 2 tablespoons extra-virgin olive oil (the glue that holds the magic together)

• ¼ teaspoon fine sea salt (just a pinch of charm)

• ⅓ cup dried cranberries (for that festive pop of sweet-tart flavor)

• 2 tablespoons chopped fresh sage (a holiday essential)

• ⅓ cup pecans, roughly chopped (toasted perfection)

• 2 tablespoons thick balsamic glaze (drizzle responsibly)

• 2 tablespoons olive oil (for the dressing)

• Salt and pepper to taste (because seasoning is life)

• 1 teaspoon Dijon mustard (a little zing)

• 2 tablespoons maple syrup (sweetness meets sophistication)

• 4–5 slices prosciutto, torn into small pieces (crispy, salty heaven)

• Optional: ⅓ cup finely grated Parmesan cheese (because why not?)

The Nutritional Magic Behind the Ingredients

Let’s geek out over why these ingredients are doing more than just making your taste buds sing:

• Brussels Sprouts: These little green gems are rich in Vitamin C (hello, immune boost!) and Vitamin K, which supports bone health. Plus, they’re loaded with fiber for happy digestion.

• Cranberries: Packed with antioxidants, they add a pop of flavor and help fight inflammation.

• Pecans: A handful of these heart-healthy nuts delivers healthy fats, vitamin E, and a satisfying crunch.

• Olive Oil: A Mediterranean diet staple, it’s full of monounsaturated fats that are great for heart health.

• Sage: This herb isn’t just fragrant—it’s also known for its potential brain-boosting and anti-inflammatory properties.

• Prosciutto: A savory indulgence, it adds protein and that irresistible umami flavor.

The Method to the Madness

Step 1: Par-Boil the Sprouts

Before roasting, give your Brussels sprouts a quick spa treatment. Bring a pot of salted water to a boil and drop those halved beauties in for 3–4 minutes. This ensures they’re tender on the inside while getting gloriously crispy later. Drain well and pat dry because no one likes soggy sprouts.

Chef’s Tip: Leave the core intact when halving the sprouts. It holds the layers together for better roasting.

Step 2: Sage & Prosciutto Crisp-Up

Grab a skillet and heat a bit of olive oil over medium heat. Add your torn prosciutto and chopped sage to the pan. Cook until the prosciutto is crispy and the sage is fragrant—your kitchen will smell like a holiday dream. Set aside on a paper towel-lined plate to keep them crispy.

Chef’s Tip: Dry sprouts are crispy sprouts! Any extra water can lead to steaming instead of roasting.

Step 3: Roast Those Sprouts

Preheat your oven to 425°F (because crispy sprouts demand high heat). Toss the Brussels sprouts with 2 tablespoons of olive oil, sea salt, and a generous grind of black pepper. Spread them on a baking sheet in a single layer—give them space to shine! Roast for 20–25 minutes, stirring halfway through, until they’re golden and crispy.

Chef’s Tip: For maximum crispiness, place the sprouts cut-side down on the pan.

Step 4: Mix Up the Magic Dressing

While your sprouts roast, whisk together the Dijon mustard, maple syrup, remaining olive oil, and a pinch of salt and pepper. Taste-test (aka finger-dip) to make sure it’s a perfect balance of sweet and tangy.

Chef’s Tip: Make extra crispy sage—it’s a versatile garnish that adds a gourmet touch to other dishes.

Step 5: Assemble the Holiday Perfection

Once your sprouts are roasted, transfer them to a serving platter. Top with dried cranberries, toasted pecans, and the crispy prosciutto and sage you prepared earlier. Drizzle generously with balsamic glaze and that sweet maple-Dijon dressing.

Chef’s Tip: Add a splash of lemon juice or apple cider vinegar for an extra tangy punch.

Optional Finish: Say Cheese

If you’re feeling indulgent (it’s the holidays, so obviously), sprinkle a generous handful of grated Parmesan over the top. It melts slightly from the warmth of the sprouts, adding an irresistible savory note.

Pro Tips for Sprout Stardom

1. Par-boil like a pro: This step is your secret weapon for tender-inside, crispy-outside Brussels sprouts.

2. Don’t crowd the pan: Overcrowding leads to steaming and steaming leads to sadness.

3. Experiment with toppings: Swap pecans for walnuts or use pancetta instead of prosciutto. Make it your own!

Chef’s Tricks for Perfect Brussels Sprouts

1. Toast Your Pecans: Lightly toast the pecans in a dry skillet to bring out their natural nuttiness.

2. Vegetarian-Friendly Swap: Replace prosciutto with toasted breadcrumbs or vegan bacon for a meat-free option.

3. Double It Up: These sprouts are a hit—make a double batch because there will be second helpings.

4. Custom Crunch: Add pumpkin seeds or crispy shallots for extra texture.

5. Reheat Right: If you’re making this dish ahead, reheat in the oven at 350°F for 5–7 minutes to keep everything crispy.

Why You'll Love Them

These roasted Brussels sprouts hit all the right notes: crispy, caramelized edges, sweet bursts from the cranberries, earthy crunch from the pecans, and addictive umami from the prosciutto. They’re not just a side dish; they’re a conversation starter. As your guests gather around the table, watch these Brussels sprouts disappear faster than Santa down the chimney.

So, grab a fork, soak in the compliments, and let’s keep the holiday recipe train rolling. Stay tuned for more festive delights from The Nourished Wanderer’s 12 Days of Holiday Recipes! 🎄✨

-Chef Ashley

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