Brussels Sprouts with Prosciutto

4.80 from 5 votes

Brussels Sprouts with Prosciutto

Keto Brussels sprouts with prosciutto slow pan-roast until golden and tender-crisp, with just a few slices of prosciutto changing the whole dish. Restaurant-worthy with very little effort.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American, Italian

Keyword: elegant keto vegetable side, keto Brussels sprouts with prosciutto, keto side dish, low-carb Brussels sprouts, pan-roasted Brussels sprouts

Servings: servings

Calories: 115kcal

Author: Chef Jenn

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