Ingredients:

  • 5 lbs Brussels Sprouts, trimmed and halved
  • 4 slices Prosciutto di Parma
  • 3 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 Tbsp pure Maple Syrup (Grade A Dark Robust)
  • 1 Tbsp Apple Cider Vinegar
  • 1/3 cup Hazelnuts, roughly chopped
  • 1 Tbsp Fresh Parsley, finely chopped (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Lay the prosciutto slices flat on half of the prepared baking sheet. Place in the preheated oven for 8–10 minutes until crisp. Remove carefully, let cool on a rack, then crumble roughly. Set aside.
  3. In a large mixing bowl, toss the halved Brussels sprouts generously with olive oil, kosher salt, and pepper. Spread them in a single layer on the empty half of the baking sheet.
  4. Roast the sprouts for 15 minutes. Toss them halfway through to ensure even browning. They should be tender-crisp with charred edges.
  5. While the sprouts roast, place the chopped hazelnuts in a small non-stick skillet over medium heat. Toast gently for 3–5 minutes, shaking often, until fragrant. Remove immediately from the pan.
  6. In a small bowl, whisk together the maple syrup and apple cider vinegar to create the glaze.
  7. Drizzle the maple-vinegar mixture over the hot roasted sprouts on the baking sheet. Toss gently until lightly coated. Return to the oven for a final 3–5 minutes until the glaze is sticky and bubbling.
  8. Transfer the glazed sprouts to a serving platter. Sprinkle immediately with the toasted hazelnuts and the crumbled crispy prosciutto. Garnish with fresh parsley, if using, and serve piping hot.