Sautéed Brussels Sprouts with Crispy Prosciutto is a dish you'll fall in love with after your very first bite, even if you're not a Brussels sprout fan!
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Sauteed Brussels Sprouts with Crispy Prosciutto is available at the end of this post. Or you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- fresh Brussels sprouts (about 2 pounds)
- olive oil
- minced garlic
- Italian cheese blend
- proscuitto
- salt and pepper
Kitchen tools and equipment needed:
- extra large skillet (I used my cast iron skillet)
- medium skillet
- chef knife
- cutting board
- garlic press (optional)
- cheese grater (optional)
- measuring cups and spoons
- kitchen timer
How to trim fresh Brussels sprouts:
I like to cut off the bottom end of the sprout and then remove the top one or two layers of leaves. You'll see how I do it by watching the very beginning of the video.
For this recipe, I cut the sprouts in half or quarters after trimming, depending on how large they are. The largest sprouts are the ones I like to quarter.
What are some of the health benefits of Brussels sprouts?
Since Brussels sprouts are high in many nutrients, they're a wonderful addition to a healthy diet.
Brussels sprouts are low in calories (about 28 per half cup), but high in antioxidants. Antioxidants are known to lower a body's risk of chronic diseases.
Brussels sprouts are high in fiber which promotes digestive health and they also reduce the risk of heart disease and improve blood sugar levels.
Brussels sprouts are one of the best plant-based forms of omega-3 fatty acids. Omega-3 fatty acids have been proven to reduce insulin resistance, and decrease inflammation.
Can bacon be substituted for the prosciutto in this recipe?
You bet!
Follow the exact same instructions as with the prosciutto, but you'll most likely want to drain the fat from the bacon before adding it to the Brussels sprouts.
Can the meat be left out of this sautéed Brussels sprouts recipe entirely?
Yes, of course. It's completely your call.
It's a delicious hot Brussels sprout dish with or without the meat.
How long will this Brussels sprout side dish keep in the refrigerator?
Leftovers can be stored for up to 5 days in the refrigerator in an airtight container.
Can different cheeses be used for this Brussels sprouts side dish recipe?
Of course.
Use what you have, or leave the cheese out entirely. It's your call!
Fun Brussels Sprouts Merch on Etsy:
Watercolor Brussels Sprouts Painting, Brussels Sprouts Tea Towel, Brussels Sprouts Christmas Ornament, Funny Brussels Sprouts T-Shirt, Brussels Sprout Baby Congratulations Card, Brussels Sprouts Felt Wreath, Brussels Sprouts Coffee Mug
Additional vegetable side dish recipes you'll also enjoy:
*Roasted Asparagus with Avocado Hollandaise Sauce (shown below)
Contrary to popular belief it is very easy being green (and healthy) with this delicious oven-roasted asparagus with avocado hollandaise!
*Broccoli and Cauliflower Vegetable Tots (not shown)
Homemade Broccoli Cauliflower Vegetable Tots just may be a game-changer when it comes to kids (or even finicky adults) eating their vegetables!!
*Copycat Sunflower Crunch Kale and Cabbage Salad (shown below)
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!! Dig in! You’re going to love this colorful salad!
*Broccoli Salad with Sweet and Sour Dressing (not shown)
This no-cook Broccoli Salad with sweet and sour dressing is just what the title suggests. Sweet, sour, healthy, and utterly delicious!
*Sautéed Brussels Sprouts with Crispy Prosciutto (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's easy Brussels sprouts side dish (or even main course, if you're so inclined).
⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
Sautéed Brussels Sprouts with Crispy Prosciutto
Equipment
Ingredients
- 2 pounds fresh Brussels sprouts cleaned, trimmed, and halved or quartered
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup Italian cheese blend Parmesan, Romano, Mozzarella
- 1 pound prosciutto diced
Instructions
- Preheat oven to 425-degrees Fahrenheit
- Heat a large skillet over medium/high heat. Add the olive oil to the skillet and the Brussels sprouts in a single layer. Cook, stirring occasionally until the sprouts are lightly caramelized (about 4-5 minutes).
- Add the minced garlic to the skillet along with the salt and pepper. Continue to cook, stirring occasionally for an additional 3-4 minutes. Remove from the heat.
- Top the sautée Brussels sprouts evenly with the Italian cheese blend and place in the preheated oven for 10 minutes, or until the cheese is melted.
- Meanwhile, cook the diced prosciutto over medium/high heat in a medium skillet stirring occasionally until cripsy.
- Remove the Brussels sprouts from the oven and top with the crispy prosciutto.
- Serve hot.
Video
Notes
Nutrition
I sincerely hope you've enjoyed today's vegetable recipe for Sautéed Brussels Sprouts with Proscuitto as much as I've enjoyed making (and eating) it!
Kudos Kitchen by Renee – Where I joyously bring you easy, economical, and delicious comfort food dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!
Gina says
Nothing beats the combo of Brussels with bacon! Love the texture of the prosciutto in this dish.
Renée says
Thank you, Gina. I'm happy that you enjoyed this recipe!
Marsha says
This was absolutely delicious as a side dish! Loved the crispy prosciutto.
Renée says
Me too, Marsha. Thanks so much!