Roasted Brussels Sprouts and Prosciutto Poppers

Roasted Brussels Sprouts and Prosciutto Poppers

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RainbowJewels 52

"These are amazing little appetizers. I make them for tailgating, cocktail parties, or sometimes just as a snack for my daughter and her friends for a sleepover. They are yummy!"
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1 h servings 107 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss Brussels sprouts with olive oil in a rimmed baking sheet. Season with salt and pepper.
  3. Roast in preheated oven for 25 minutes. Stir Brussels sprouts and continue baking until tender, about 15 minutes more.
  4. Heat a skillet over medium-high heat; cook and stir prosciutto until crisp, about 5 minutes. Remove from heat.
  5. Allow Brussels sprouts to rest for 5 minutes. Thread a Brussels sprout half on a toothpick, followed by a few chunks of prosciutto and another sprout half. Repeat with remaining sprouts and prosciutto.



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