Brussels sprouts get a fancy upgrade in this recipe, making these low-carb and keto Brussels Sprouts with Prosciutto an impressive dish for entertaining, or just because! Follow me, Chef Jenn, as I show you all my chef tips and tricks to make these amazing keto vegetable recipe perfectly every time!
Cooking keto side dishes doesn’t have to be tricky or time-consuming. If you’ve got good quality ingredients on hand and a few minutes, you can turn even humble Brussels sprouts into something amazing.
The most difficult part of this recipe is cleaning and cutting those pesky sprouts. First, you need to slice a bit off the stem end with a sharp paring knife and remove a layer of the outer leaves. They are bitter and often nasty, so just get rid of them. Look for bugs! Seriously! If you find little tiny bugs, toss the sprout and go on to the next one. Once you’ve got them all trimmed, cut each one lengthwise (from top to stem) and then in half again, cutting each into quarters.
The rest of this recipe is simple: some garlic, some olive oil, and some good prosciutto. The cured/salty flavor of the prosciutto is going to transform those sprouts into your new favorites! Just don’t overcook them – mushy sprouts are nasty.
- Buy fresh Brussels sprouts, and try to get them all about the same size so they cook evenly.
- Prosciutto can be expensive! Buy just a few slices to use in this recipe. A little goes a long way!
- Make sure there’s lots of room in your skillet so the sprouts can brown and caramelize and not steam. An overcrowded pan will cause them to steam and overcook.
What to Serve with Brussels Sprouts with Prosciutto
This keto side dish is hugely versatile. You can serve them in a pretty serving dish with just about any kind of roasted or grilled meat, or even fish or seafood. Just be warned – make enough or you’ll be fighting to get the last few out of the bowl!
Is this Keto Recipe Freezer Friendly?
Weeellll…you could freeze it. But, Brussels sprouts do something nasty in the freezing and thawing process. I think the freezing causes the cell walls inside the leaves to burst, and they release their funky sulfur-like smell. So you could freeze them, but they won’t be nearly as nice as fresh.
This is also why I never buy frozen Brussels sprouts – they’re funky mushy nastiness when thawed. Go fresh or go home!
LIke This? Also Try:
- Southern Green Beans
- Skillet Cabbage with Bacon
- Steakhouse Creamed Spinach
- and be sure to check out my cookbooks!
Brussels Sprouts with Prosciutto
- 1 pound Brussels sprouts cleaned and quartered
- 2 ounces prosciutto about 4 slices
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
- 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!
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.