Sponsored: Smashed Brussels sprouts with Prosciutto di Parma crumbs
Serves: 6-8 as a side
Prep time: 20 minsTotal time: 
Sponsored
Recipe photograph by Mats Dreyer
Sponsored: Smashed Brussels sprouts with Prosciutto di Parma crumbs
Serves: 6-8 as a side
Prep time: 20 minsTotal time: 
See more recipes
Ingredients
- 6 slices Prosciutto di Parma
- 800g Brussels sprouts, trimmed
- 2 small red onions, quartered
- 150g cooked and peeled chestnuts
- 3 sprigs rosemary, leaves picked and roughly chopped (optional)
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Arrange the Prosciutto di Parma slices in a single layer in a large non-stick roasting tin.
- Bake for 8-10 minutes until crisp (it will crisp up further as it cools), then remove to a plate. Once cooled, use your hands to crumble the slices.
- Meanwhile, bring a large pan of water to the boil and cook the sprouts for 8-10 minutes or until just soft enough to crush them a little. Drain and tip the sprouts into the roasting tin, gently squashing them using a potato masher.
- Pull the red onion quarters apart into petals, then add these to the roasting dish along with the chestnuts and rosemary, if using. Drizzle with the olive oil and season, but don’t over-salt as the Prosciutto di Parma will add saltiness. Toss well and roast for 25 minutes, stirring halfway, until the sprouts are starting to caramelise.
- Drizzle over the balsamic vinegar and maple syrup, stir well, and roast for a final 5 minutes. Transfer everything to a serving dish and sprinkle over the Prosciutto di Parma crumbs to serve.
