Keto side dishes do not have to be complicated to feel special. Keto Brussels sprouts with prosciutto turns humble sprouts into something that looks and tastes like it took a lot more effort than it actually did.
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The cured, salty flavor of prosciutto transforms these completely, and a little goes a long way, so you do not need much of it. Make extra though, this tends to disappear fast once it hits the table.
Cleaning the sprouts is the most tedious part. Trim the stem, peel off the bitter outer leaves, and check for bugs before quartering each one.
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Chef Jenn’s Take on Brussels Sprouts with Prosciutto
Most Brussels sprouts recipes on this site use high heat for a fast sear. This one goes the opposite direction on purpose, cooking the sprouts over medium-low heat for about 10 minutes before the garlic and prosciutto even join the pan. That slower approach builds golden color evenly across the sprouts instead of just charring the outside while the inside stays raw.
Use a big skillet with plenty of room. A crowded pan steams the sprouts instead of letting them brown and caramelize, and steaming is exactly what turns sprouts mushy and unpleasant. Buy sprouts that are all roughly the same size too, so they finish cooking at the same time.
Prosciutto runs expensive, so buy just a few slices. A little goes a long way here, and you do not need much to completely change the flavor of the dish.
This works well alongside almost any roasted or grilled protein, meat, fish, or seafood all pair with it easily. Make more than you think you need, this tends to disappear fast once it hits the table.
What You’ll Love About Brussels Sprouts with Prosciutto
- Versatile enough to serve alongside almost any roasted or grilled protein.
- Looks and tastes far more impressive than the short ingredient list suggests.
- A little prosciutto goes a long way, so this stays affordable despite feeling special.
Ingredients
- Brussels sprouts – Similarly sized for even cooking. Trim the stem and peel off the bitter outer leaves before quartering.
- Prosciutto – Just a few slices, it’s pricey and a little goes a long way.
- Garlic – Fresh, minced. Skip the jarred kind for this one.
- Olive oil – For the slow pan-roast.
- Salt and pepper – To taste.
How to Make Brussels Sprouts with Prosciutto
Scroll down for the full recipe card with exact measurements and printable instructions.
Slice a bit off the stem end of each sprout and remove a layer or two of the outer leaves, checking for bugs as you go. Quarter each sprout.
Add the olive oil to a heavy skillet with plenty of room. Add the sprouts and cook over medium-low heat for about 10 minutes, stirring frequently. Once the sprouts have golden color here and there and are still tender-crisp, add the garlic and prosciutto.
Continue cooking for another 3 to 4 minutes, stirring frequently, until the prosciutto is warmed through and slightly crisp. Season with salt and pepper, and serve.
Make It A Meal
This works well alongside Southern Style Green Beans or Skillet Cabbage with Bacon if you want more than one vegetable side on the table. For a richer pairing, Steakhouse Creamed Spinach rounds out a more special-occasion spread.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet to bring back some of the crisp texture. Freezing is not recommended, sprouts release a sulfur-like smell and turn mushy after thawing, so this is best kept fresh.
Frequently Asked Questions
This recipe runs about 4 net carbs per 1/2 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, bacon works well as a substitute, though the flavor leans a bit more elegant and less smoky with prosciutto specifically.
The slower cook builds even golden color across the sprouts instead of charring the outside while the inside stays raw. It’s a different technique from a quick high-heat sear, and it works especially well here.
This isn’t recommended. Brussels sprouts release a sulfur-like smell and turn mushy after freezing and thawing, so this dish is best eaten fresh or refrigerated.
Add Preferred SourceBrussels Sprouts with Prosciutto
Ingredients
- 1 pound Brussels sprouts cleaned and quartered
- 2 ounces prosciutto about 4 slices
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Slice a bit off the stem end of each Brussels sprout and then remove a layer (or two) of leaves. Quarter each sprout.
- Add 1 tbsp of oil to a heavy skillet. Add the sprouts and cook over medium-low heat for about 10 minutes, stirring frequently, to slowly cook the sprouts.
- When the sprouts have some golden color here and there, and they’re still tender-crisp (not mushy!!), add the garlic and prosciutto and continue cooking for another 3-4 minutes, stirring frequently.
- Season with salt and pepper, and serve!
Notes
Recipe Card Tips
- Use a big skillet with plenty of room. A crowded pan steams the sprouts instead of letting them brown and caramelize.
- Buy similarly sized sprouts so they all finish cooking at the same time.
- Add the prosciutto near the end of cooking, not the beginning. It only needs a few minutes to warm through and crisp slightly.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
LIke This? Also Try:
- Southern Green Beans
- Skillet Cabbage with Bacon
- Steakhouse Creamed Spinach
- and be sure to check out my cookbooks!
i’ve had brussels sprouts with bacon, but never prosciutto. These sound incredible!
Made this with dinner tonight and it has easily become a new family favorite recipe! Restaurant worthy, indeed!
I love how elegant this recipe is! And using proscuitto instead of bacon, so delicious!
Roasted brussel sprouts are a family favorite! Always so fresh and flavorful. I usually roast mine but I like this stovetop method.