Roasted Brussel Sprouts with Crispy Prosciutto, Pecans, and Goat Cheese

The perfect keto friendly fall side dish that serves a crowd this holiday season. Crispy, roasted brussel sprouts, cooked prosciutto and toasted pecans, topped with crumbled goat cheese to tie it all together.

Course Side Dishes

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 177kcal

Author Bon Appeteach

Ingredients

4 cup Brussel Sprouts halved
1/2 cup pecans (halved)
8 pieces of Prosciutto
1/4 cup Crumbled Goat Cheese
Salt & Pepper
2 tbsp. Olive Oil

Instructions

Preheat your oven and the baking sheet to 425 F. (Preheating the baking sheet in the oven jump starts the Browning process)
Halve the brussel sprouts, toss in the olive oil, and season them with salt and pepper. When the oven and pan have preheated, place the sprouts onto the pan in an even layer and bake for 10 minutes. Flip them over and bake for about another 10-15 minutes or until lightly golden brown and tender.
While the brussel sprouts are roasting. Slice the prosciutto into small pieces and saute them in a pan on medium heat until crispy. Toward the end of cooking, add the pecans to the prosciutto in the pan to lightly toast and warm them.
In a bowl, combine the cooked Brussels sprouts, the prosciutto and pecans, and toss until mixed. Top with the crumbled goat cheese and serve.

Notes

Swap out the goat cheese for feta or Parmesan if you prefer.

Nutrition