This simple recipe for Roasted Cauliflower and Brussels Sprouts with Prosciutto is an easy, flavorful weeknight side. Using antioxidant-rich purple cauliflower and purple Brussels sprouts makes for a beautiful presentation and a nutritious addition to any meal.
March is National Nutrition Month® and this roasted purple cauliflower and purple Brussels sprouts with prosciutto recipe is my way of celebrating wholesome, delicious food. To me, eating well means choosing nutrient-dense whole foods and preparing them so they taste great. Vegetables that look as good as they taste are an easy way to get more nutrients on the table, and purple varieties of cauliflower and Brussels sprouts offer both visual appeal and unique health benefits.
The purple color in these vegetables comes from pigments called anthocyanins, a class of plant compounds known for antioxidant activity. Anthocyanins contribute to anti-inflammatory effects and are linked with a range of potential health benefits, including support for cardiovascular health and metabolic function. Using colorful vegetables is an easy strategy to diversify the nutrients on your plate: different colors generally mean different phytonutrients.
I enjoy experimenting with colored vegetables whenever I see them at the market. You might find orange, yellow, or purple cauliflower and sometimes purple Brussels sprouts at grocery stores or farmers markets. If you spot them, give them a try—different colors mean different flavors and nutrient profiles, which is a simple way to keep meals interesting and nutritious.
When the weather turns cooler, heartier flavors feel satisfying. This recipe uses prosciutto to add savory, meaty bites without making the dish heavy. I look for prosciutto and cured products that are uncured or nitrate-free and come from responsibly raised animals when possible. Roasting the vegetables with thin pieces of prosciutto and sliced red onion brings out a sweet, caramelized quality and pairs nicely with the tender roasted florets.
Roasted Cauliflower and Brussels Sprouts with Prosciutto
Prep Time: 10 minutes • Cook Time: 25 minutes • Total Time: 35 minutes • Servings: 6
Ingredients
- 1 head cauliflower, cut into small florets (purple variety if available)
- 12 ounces Brussels sprouts, trimmed and halved if large
- 4 slices uncured, humanely raised prosciutto, cut into bite-size pieces
- 4 garlic cloves, chopped
- 1 red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste (use sparingly; prosciutto is naturally salty)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the cauliflower florets, Brussels sprouts, prosciutto pieces, chopped garlic, and sliced red onion. Drizzle with the olive oil and toss to coat evenly. Season with a small amount of salt and generous freshly ground black pepper.
- Spread the mixture in a single layer on a baking sheet. Use two sheets if needed to avoid overcrowding—the vegetables should roast rather than steam.
- Roast for 20–25 minutes, turning once halfway through, until the vegetables are browned and tender and the prosciutto has crisped at the edges.
- Remove from the oven and let rest for a couple of minutes. Taste and adjust seasoning if needed, then transfer to a serving platter.
Notes
- This dish pairs well with roasted or grilled proteins and makes a colorful side for family dinners or holiday spreads.
- For a vegetarian version, omit the prosciutto and add a handful of toasted nuts or a sprinkle of grated Parmesan for savory richness.
- Recipe yields approximately 3 freestyle points per serving (based on the original tracking method referenced).
Nutrition Highlights (per serving)
- Calories: 142 kcal
- Fat: 9 g (Calories from fat: 81)
- Protein: 4 g
- Carbohydrates: 12 g (Fiber: 4 g, Sugar: 3 g)
- Potassium: 552 mg • Vitamin C: 96.4 mg (approximately 117% DV)
Roasting at high heat concentrates flavor and creates caramelized edges that make simple vegetables feel indulgent. The salty prosciutto crisps slightly and mingles with the sweet roasted onion and toasty garlic for a delightful contrast. Try this recipe when you want an easy, colorful side that balances nutrition and taste.
Sources:
PubMed: Anthocyanins: natural colorants with health-promoting properties
Linus Pauling Institute: The Possible Health Benefits of Anthocyanin Pigments and Polyphenolics