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Apple Cider Vinegar & Prosciutto Roasted Brussels Sprouts

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Stefanie Fauquet


  • 2 pounds fresh Brussels sprouts de-stemmed and cut in half or quarters (depending on size)
  • 2 tablespoons Pompeian Organic Apple Cider Vinegar
  • 2 Tablespoons Pompeian Extra-Virgin Olive Oil
  • 2 slices Prosciutto cut into small pieces
  • salt and pepper to taste


  1. Preheat oven to 425 degrees
  2. In a large bowl, combine all ingredients until completely covered.
  3. Spread mixture on a baking sheet lined with non-stick aluminum foil.
  4. Bake for 30 minutes, tossing Brussels sprouts every so often for even roasting.
  5. Serve immediately.