Brussels Sprouts with Prosciutto is a delicious and easy side dish that takes less than 20 minutes to prepare! A great side dish for Thanksgiving, Christmas, really any time of year! The prosciutto adds a nice depth of flavor and a crunch to the sauteed Brussels Sprouts!
Brussels sprouts are one of my most favorite vegetables, ever! This dish is so easy to prepare and is truly a great dish to prepare for the Holiday Season! I love prosciutto as well so the combination is a no-brainer for me! The prosciutto is browned and the Brussels Sprouts soak up extra flavor.
I like to prepare this dish when family and friends come for dinner too! Sauteed Brussels Sprouts are ready in about 20 minutes. This is a great side dish to introduce people who either don’t love Brussels Sprouts. I have converted many, including my own kids to Brussels Sprouts fans with this recipe!
FAQs about Brussels Sprouts:
Should Brussels Sprouts be purchased on the stalk?
Brussels Sprouts are always best purchased from the stalk. It is not always possible. It is perfectly fine to purchase individual Brussels Sprout heads when stalks are unavailable.
What is prosciutto?
Prosciutto is an Italian ham. It is cured and dry. Bacon can be used if prosciutto is unavailable.
How can uncooked Brussels Sprouts be stored?
Uncooked Brussels Sprouts should be kept in the fridge in a storage bag in the veggie drawer for about 1 week.
Can these Brussels Sprouts with Prosciutto be made ahead and frozen?
I don’t recommend making this recipe and freezing them. The texture of the sprouts may change. This is a really easy and quick recipe so I would make fresh when ready to eat!
Are Brussels Sprouts easy to grow in a garden?
I grow Brussels Sprouts in my garden. They are a hearty veggie. Interested in growing Brussels Sprouts? This article is very helpful for gardeners!
What are some nutritional facts about Brussels Sprouts?
A full nutritional article about the health benefits of Brussels Sprouts is here.
- Full of antioxidants
- Low glycemic level
- high in vitamin K, A, and B
- Contain Potassium, which can help lower blood pressure.
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Tools you may need to make Brussels Sprouts and Prosciutto:
- All-Clad Saute Pan with Lid: A great saute pan that is sturdy and holds the heat very well. I’ve had one forever!
- White Serving Platters: I have and use these always. The white showcases food so nicely.
Tips on Sauting Brussels Sprouts:
- This dish can be prepared earlier in the day and just warmed in the oven when ready to serve.
- Slice the brussels sprout in half so they cook fairly quickly.
- The Brussels Sprouts caramelize and develop a rich flavor.
How to Make Brussels Sprouts and Prosciutto:
- To a saucepan over medium heat add 1 teaspoon olive oil.
- Add in the diced prosciutto and shallots, saute about 5 minutes.
- Add in the garlic for the last minutes.
- Remove prosciutto, shallots, and garlic. Set aside.
- Keep about 2 teaspoons of the droppings from the prosciutto.
- Add in the sliced Brussels Sprouts and careful add in white wine.
- Saute about 9 minutes, Brussels Sprouts should be almost done.
- Add back in the prosciutto mixture.
- Season to taste with salt and pepper.
- Serve and enjoy
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Original post-December 2015, most recent update November 2018.
Brussels Sprouts with Prosciutto:
A healthy, easy side dish that will compliment almost any meal! Full of both flavor and nutrition! The prosciutto adds a smoky flavor to the Brussels Sprouts!
If you enjoy this recipe, please give it a 5-star rating! Also, any comments are super helpful for me and very much appreciated!
Brussels Sprouts with Prosciutto
A wonderful side dish of Brussels Sprouts with crispy prosciutto, shallots, and garlic! They finish sauteing in white wine for a flavorful side dish. Sauteed Brussels Sprouts are quick and easy! A great addition to any meal, especially for the Holidays!
- 1 tsp olive oil
- 2 cloves garlic, minced
- 2 tsp shallots, minced
- 4 oz diced prosciutto
- 2 lbs brussels sprouts, trimmed and sliced in half
- 1/4 cup white wine
- 1/2 teaspoon ground black pepper
Heat a saucepan over medium heat. Add olive oil. Add in the diced prosciutto and shallots. Saute for about 5 minutes. Stir in minced garlic. Saute for about another minute. Prosciutto should be just about cooked through.
Remove the prosciutto mixture to a plate, set aside. Drain all but about 2 teaspoons of the drippings from saute pan.
To the saute pan add in the Brussels Sprouts. Stir for about 2 minutes! Add in the white wine and season with black pepper. Stir occasionally about another 6 minutes. Brussels Sprouts should be almost done, a fork can enter the sprout easily. Stir in the prosciutto mixture. Saute another 2 minutes or until sprouts are cooked through. Check flavors, reseason if needed.
Serve and enjoy!
Note 1: Feel free to swap bacon for the prosciutto.
Note 2: This recipe can be made earlier in the day and reheated in the oven for a few minutes at 300 degrees.
Note 3: I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes