This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
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!
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 get a makeover with this oh-so tasty dish of 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!
Amount Per Serving: Calories: 87Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 367mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 1gProtein: 5g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.