Brussels Sprouts with Honey, Golden Raisins & Crispy Prosciutto

Roasted then fried Brussels sprouts tossed with golden raisins and honey, topped with crispy prosciutto. The double cook gives them a bright green center and a crisp, browned outside.

Why You'll Love Brussels Sprouts with Honey, Golden Raisins & Crispy Prosciutto

The sprouts roast first at 450°F, then get fried until golden, which keeps the inside bright green while the outside turns crisp. The prosciutto fries separately for about 30-45 seconds, and the honey and golden raisins get tossed in right before serving.

Tips and Tricks

• Use a spider or slotted spoon for easy frying and draining.
• Maintain oil temperature to ensure crispness without burning.
• Adjust honey amount to balance sweetness with savory flavors.

Variations

• Swap golden raisins for dried cherries or cranberries.
• Use pancetta instead of prosciutto for a different cured meat flavor.
• Add toasted almonds or hazelnuts for extra crunch.

Substitutions

• Use sunflower or vegetable oil if avocado oil isn't available.
• Replace honey with maple syrup for a vegan-friendly version.
• Substitute kosher salt with sea salt or flaky Maldon salt.

Best served with

• Roasted chicken or pork loin
• Creamy polenta or mashed potatoes
• Light white wine like Sauvignon Blanc
• Crisp autumn cider

How to Store Leftovers

• Store in an airtight container in the fridge for up to 2 days. Reheat briefly in a hot pan to refresh crispiness.

Common Questions

Brussels Sprouts with Honey, Golden Raisins & Crispy Prosciutto

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Roasted then fried Brussels sprouts tossed with golden raisins and honey, topped with crispy prosciutto for sweet, salty, crunchy contrast.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Side Dish

Cuisine: American, Modern

Calories: 1356

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• ½ lb Brussels sprouts root ends trimmed, halved lengthwise
• 1 tablespoon olive oil
• Kosher salt to taste
• 4-5 thin slices Prosciutto torn into bite-sized pieces
• Black pepper to taste
• ½ cup avocado oil for frying
• 2 tablespoon golden raisins
• 1 tablespoon honey adjust to taste

Equipment

• Oven-safe baking sheet
• Paper Towels
• Mixing bowl
• Spider or slotted spoon
• Frying pan (preferably heavy-bottomed)

Method

 

Roast the Brussels Sprouts

1. Preheat oven to 450°F. Grease baking sheet and place inside oven as it preheats.
2. Toss prepared sprouts with olive oil, kosher salt, and black pepper in a bowl.
3. Remove hot baking sheet from oven and spread sprouts evenly. Roast 8-10 minutes until bright green with light browning.

Fry the Brussels Sprouts & Prosciutto

1. Heat avocado oil in frying pan to 350-400°F, maintaining 350-375°F while frying.
2. Using a spider or slotted spoon, fry sprouts until golden brown on outside (about 85-90% of desired crispiness). Transfer to paper towel-lined plate and season lightly with kosher salt.
3. Reheat oil if needed, fry prosciutto pieces for 30-45 seconds until almost crispy. Transfer to paper towel-lined plate.

Assemble and Serve

1. Toss sprouts in a mixing bowl with golden raisins and ½ to 1 tablespoon honey, gently combining.
2. Transfer to serving bowl and garnish with crispy prosciutto pieces. Serve immediately.

Nutrition

Calories: 1356kcalCarbohydrates: 62gProtein: 9gFat: 125gSaturated Fat: 15gPolyunsaturated Fat: 17gMonounsaturated Fat: 88gTrans Fat: 0.01gCholesterol: 3mgSodium: 88mgPotassium: 1125mgFiber: 10gSugar: 40gVitamin A: 1712IUVitamin C: 194mgCalcium: 113mgIron: 4mg

Notes

Storage: This dish is best fresh, the fried sprouts and prosciutto both lose their crunch quickly once dressed with honey. Leftovers keep covered in the fridge for a day, but reheat in a hot oven or air fryer rather than the microwave to get some crispness back.

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