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Asiago Roasted Brussels Sprouts with Crispy Speck
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Asiago Roasted Brussels Sprouts with Crispy Speck

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 101kcal


  • 1 pound Brussels sprouts halved through the stem
  • 2 ounces finely diced Speck Alto Adige PGI without rind (about 1 cup)
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 ounces Asiago PDO shredded (about 1/2 cup)
  • 1 tablespoon balsamic vinegar


  • Heat your oven to 425ºF.
  • In a mixing bowl, combine the Brussels sprouts, speck, and olive oil. Season with a pinch of salt and lots of black pepper. Mix to combine. use your hands or a slotted spoon to transfer the Brussels sprouts to a sheet pan, leaving any extra oil in the bowl. Nudge the Brussels sprouts so that the cut side is flat on the pan.
  • Bake 10-15 minutes, or until the sprouts are golden brown on the bottom but still bright green, and the speck is crispy. Remove from the oven and stir in shredded asiago and balsamic vinegar.
  • Serve immediately.


Calories: 101kcal | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 648mg | Fiber: 3g | Sugar: 2g