Go Back
–+ servings
creamy brussels sprouts in a cast iron pan with a wooden serving spoon.
Print Recipe
5 from 9 votes

Creamy Brussels Sprouts

Creamy brussels sprouts topped with crisp prosciutto is a quick and easy side dish that aims to please!
Prep Time15 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: Brussels Sprouts, creamy
Servings: 6 servings
Calories: 245kcal
Author: Andrea Mut

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