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.
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.
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.
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.
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 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.
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.
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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Creamy Brussels Sprouts
- 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
- 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.
- 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.
- STORAGE - Store in an airtight container in the refrigerator for 4 days.
- 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.
- Nutritional Facts are based on one serving of six. These numbers are only an estimate and have not been approved by a Registered Dietitian.
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!
Love the substitutions and additions! So happy you enjoyed the recipe!
Daisy Richer says
Another great recipe. My son will finally eat brussel sprouts
I Absolutely love hearing that! Thanks so much for commenting
So delicious I could have eaten the whole pan in one sitting!!
Pat D. says
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 😀
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!
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.
Bernice Wright says
Looks yummy! Can I substitute full fat or regular coconut milk for the heavy cream?
Although I haven't tested it out, I don't see why not! Let me know how it turns out if you try it!
Is it important to use Mozzarella particularly? Would sharp cheddar work?
Cheddar would be great! Hope you enjoy it!