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    Home » Recipes » Easy Side Dishes

    Dec 15, 2022 · Modified: Jan 9, 2023 by Andrea· This post may contain affiliate links · 14 Comments

    Creamy Brussels Sprouts

    Jump to Recipe

    Creamy Brussels Sprouts with Crispy Prosciutto is the ultimate side dish. It's a perfect combination of flavors and textures and may even convert the Brussels sprout haters! It's quick and easy comfort food that's sure to put a smile on your face.

    creamy brussels sprouts in a cast iron pan with a wooden serving spoon.
    Jump to:
    • Why you'll love this recipe
    • 🥘Ingredients and Substitutes
    • 🔪How to make this recipe
    • Storage
    • Make-ahead instructions
    • Equipment
    • More Side Dish Recipes
    • 📖 Recipe
    • 💬 Comments

    Why you'll love this recipe

    Often you see Brussels sprouts paired with bacon, which is one of my favorite combos. But why not crispy prosciutto? Baking prosciutto on a tray creates perfect crispy, salty bites that pairs perfectly with creamy, cheesy Brussels sprouts. This recipe comes together quickly, mostly on the stovetop, and then a quick pop into the oven to finish them off. It can also be made ahead! Everyone will love this delicious side dish!

    🥘Ingredients and Substitutes

    Here's what you will need to make Creamy Brussels Sprouts with substitutes where applicable.

    all ingredients to make this recipe on a light blue background.

    For the full list of ingredients and quantities see the recipe card below.

    • Prosciutto slices - substitute with cooked bacon or pancetta.
    • Butter - or olive oil
    • Shallots - substitute with half a small onion, thinly sliced or minced
    • Brussels sprouts - other great vegetables for this dish would be broccoli or cauliflower.
    • Chicken broth - use low or no sodium. Vegetable stock would also be perfect.
    • Heavy cream - half and half can be used to reduce fat but keep in mind the finished dish won't be as creamy.
    • Mozzarella cheese - cheddar would also be delicious.
    • Parmesan cheese - this can be omitted if looking to reduce the amount of cheese. Or you can bump up the mozzarella or cheddar cheese.
    • Flour - I used all purpose but a gluten free substitute will also work.
    • Dijon mustard - whole grain mustard or ½ teaspoon mustard powder can also be used.

    🔪How to make this recipe

    Here's how this recipe comes together. For full instructions see the recipe card below.

    4 slices of prosciutto on a parchment lined baking tray.
    a piece of crispy prosciutto being held above a baking tray.

    First, place slices of prosciutto on a parchment lined baking tray. Bake until crispy. This will take about 15 minutes. It will crisp up more as it cools.

    Next, fry the garlic for one minute or until it starts to become fragrant and browning slightly. Remove from pan, discard, and add shallots. Stir and cook for one minute. Then add the brussels sprouts.

    brussels sprouts in 4 steps. frying, adding flour, adding cream and cheese, then everything mixed together.

    Cook brussels sprouts until starting to brown. Keep stirring to a minimum to encourage browning. Sprinkle with the flour and continue stirring and cooking for one minute.

    Slowly stir in the chicken stock, cream and Dijon mustard. Let everything come to a simmer. Continue simmering for one minute or until starting to thicken.

    Remove from heat and stir in Parmesan cheese. Top with mozzarella cheese and bake for 15 minutes or until Brussels sprouts are tender. Top with broken pieces of crispy prosciutto and serve.

    creamy brussels sprouts in a cast iron pan with a wooden serving spoon.

    Storage

    Creamy Brussels sprouts will keep in the refrigerator for 4 days. This dish can be frozen for up to 3 months. Freeze in an airtight container without the mozzarella topping or crispy prosciutto. Let thaw in refrigerator overnight, top with mozzarella cheese, and warm in a 350°F oven for 20 minutes or until heated through.

    Make-ahead instructions

    Prepare the recipe up to and including Step 4. Store covered in the fridge for up to 3 days. Store crispy prosciutto in the fridge for 4 days and re-crisp in a hot skillet or oven. Take out of fridge 30 minutes before baking to let come to room temp. Top with mozzarella cheese and bake 15 to 20 minutes or until Brussels sprouts are tender. Baking time may be longer if putting in the oven cold from the fridge.

    creamy brussels sprouts on a wooden spoon over a skillet.

    Equipment

    I used my favorite Cast Iron Skillet but you could use any oven proof skillet you like. You can also prepare the mixture and transfer it to a baking or casserole dish before baking in the oven. Check out my Shop Page for my favorite pots, pans, casserole dishes and more!

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    Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!

    Want to say thank you?

    📖 Recipe

    creamy brussels sprouts in a cast iron pan with a wooden serving spoon.

    Creamy Brussels Sprouts

    Creamy brussels sprouts topped with crisp prosciutto is a quick and easy side dish that aims to please!
    5 from 9 votes
    Print Pin Rate Save Saved!
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 6 servings
    Calories: 245kcal
    Author: Andrea Mut
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    Ingredients

    • 4 prosciutto slices
    • 3 tablespoon butter or olive oil
    • 2 cloves garlic, crushed with the side of your knife
    • 2 shallots, thinly sliced
    • 500 g (1 lb) brussels sprouts, washed and ends trimmed
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1 ½ tablespoon all-purpose flour
    • ½ cup chicken broth, low sodium
    • ½ cup heavy cream
    • 1 teaspoon Dijon mustard
    • ½ cup Parmesan cheese, grated
    • ½ cup mozzarella cheese, grated

    Instructions

    • Preheat oven to 350°F. Lay prosciutto slices on a parchment-lined baking sheet without overlapping or touching. Bake for 15-20 minutes or until crispy. Keep an eye on them to make sure they don’t burn or get too brown. Remove from oven and let cool completely. They will crisp more as they cool. Keep the oven on for the brussels sprouts.
    • Meanwhile, melt butter in a 12 inch ovenproof skillet, over medium-high heat. Add garlic and cook, stirring for 2 minutes or until just starting to brown. Remove garlic and discard.
    • Add shallots and cook, stirring for 1 1minute. Add brussels sprouts and season with salt and pepper. Cook for 5 minutes or until starting to brown. Keep stirring to a minimum to encourage browning.
    • Sprinkle flour over sprouts and stir for one minute. Slowly stir in chicken stock and then cream and dijon mustard. Bring to a boil and let simmer for one minute. Remove from heat and stir in Parmesan cheese.
    • Top with mozzarella and bake for 15 minutes or until brussels sprouts are tender when pierced with a paring knife.
    • Crumble proscuitto on top and serve.

    Notes

    1. Removing the garlic adds a mild garlic flavor to this dish. If you prefer more garlic taste, finely chop or mince garlic and add in for the last minute or two of frying the Brussels sprouts. 
    2. STORAGE - Store in an airtight container in the refrigerator for 4 days.
    3. FREEZE in an airtight container without the mozzarella topping or crispy prosciutto. Let thaw in refrigerator overnight, top with mozzarella cheese, and warm in a 350°F oven for 20 minutes or until heated through. Crispy prosciutto can be stored in an airtight container in the fridge for 4 days. Re-crisp in a hot skillet or in the oven for 2-3 minutes. 
    4. Nutritional Facts are based on one serving of six. These numbers are only an estimate and have not been approved by a Registered Dietitian. 

    Nutrition

    Serving: 6servings | Calories: 245kcal | Carbohydrates: 12g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 651mg | Potassium: 312mg | Fiber: 2g | Sugar: 2g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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    Comments

      5 from 9 votes (5 ratings without comment)

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    1. Barb says

      October 08, 2023 at 8:46 am

      5 stars
      love trying new brussel sprout recipes! Thanks Ann

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      • Andrea says

        October 09, 2023 at 11:10 am

        My pleasure! Hope you enjoy them Barb!

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    2. Shannon says

      March 10, 2023 at 9:15 pm

      5 stars
      So, so good. I made a couple of substitutions based on what I had on hand and it still turned out great. Used Parmesan petals and they melted nicely. Turkey bacon instead of prosciutto and extra old cheddar instead of mozzarella. Added sundried tomatoes because the photo looked like there were some and had me craving them!

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      • Andrea says

        March 11, 2023 at 7:33 am

        Love the substitutions and additions! So happy you enjoyed the recipe!

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    3. Daisy Richer says

      February 11, 2023 at 2:12 pm

      5 stars
      Another great recipe. My son will finally eat brussel sprouts

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      • Andrea says

        February 13, 2023 at 7:46 am

        I Absolutely love hearing that! Thanks so much for commenting

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    4. Jackie says

      January 17, 2023 at 2:36 pm

      5 stars
      So delicious I could have eaten the whole pan in one sitting!!

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    5. Pat D. says

      December 24, 2022 at 8:27 am

      Can I leave out the step of adding the flour?, as someone in the family eats gluten free. Is there a gluten free substitute you would recommend for the flour? I tried the recipe as is once, and it was absolutely delicious! Thank you for all your great recipes 😀

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      • Andrea says

        December 24, 2022 at 8:49 am

        Hi Pat!
        I haven't tried it without the flour but I think it would be fine. It will just be more loose. You can also find gluten free all purpose flour at most grocery stores. I like Bob's Red Mill brand. Hope that helps!

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      • Audrey says

        December 24, 2022 at 8:56 am

        I made this last night and used Bob's Red Mill GF baking flour and it turned out great. It helps thicken the sauce. And this was absolutely delicious!!! My husband saved a mouthful to be his last bite of dinner and he said that's a first for Brussels sprouts.

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    6. Bernice Wright says

      December 17, 2022 at 10:11 am

      Looks yummy! Can I substitute full fat or regular coconut milk for the heavy cream?

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      • Andrea says

        December 17, 2022 at 10:25 am

        Although I haven't tested it out, I don't see why not! Let me know how it turns out if you try it!

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    7. Audrey says

      December 16, 2022 at 4:49 pm

      Is it important to use Mozzarella particularly? Would sharp cheddar work?

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      • Andrea says

        December 16, 2022 at 5:19 pm

        Cheddar would be great! Hope you enjoy it!

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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