Recipes > Garlic-Prosciutto Baked Brussels Sprouts

Garlic Prosciutto Baked Brussels Sprouts


Brussel sprouts coated in a silky garlic and prosciutto mornay sauce.
  • Serves: 10 to 12
  • Active Time: 55 mins
  • Total Time: 1 hr 20 mins
  • Views: 60,702
  • Success Rating: 93% (?)
    0% - I fed it to the dog


Step 1: Preparing the Brussel Sprouts

Preparing the Brussel Sprouts
  • 2 lb Brussels sprouts
  • 2 tsp table salt


To prepare the Brussels sprouts, trim off the very end, but not so much that the leaves fall off. Score the stem with an “X” to ensure the sprouts cook evenly.

Bring a pot of cold water to a boil and add the salt. Add the Brussels sprouts and simmer, uncovered, for about 7-10 minutes. You don’t want the water boiling too hard; otherwise, the sprouts will tumble into each other and the leaves will start to fall apart. Cooking the sprouts uncovered allows the gases to escape and also helps to keep them nice and green.

While the sprouts cook, prepare an ice bath. After about 7 minutes, test one of the larger sprouts for doneness. They should be cooked all the way through but still have a bit of firmness to them. Brussels sprouts are often overcooked, which is what produces that sulfurous smell.

As soon as they are done to your liking, place them into the ice bath and let cool for about 3-4 minutes. This will stop the cooking process, set the color, and remove most of the sulfurous smell. Remove the Brussels sprouts out of the water and drain well.

Step 2: Making the Mornay Sauce

Making the Mornay Sauce
  • 3 strips proscuitto (or cooked ham)
  • 2 cloves garlic
  • 2 tbsp unsalted butter
  • 2 1/2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 tsp sea salt, or to taste
  • 2 sprigs fresh thyme
  • 1/8 tsp freshly grated nutmeg
  • 1/8 tsp ground white pepper
  • 1/3 cup grated Parmigiano-Reggiano


Note: If you are baking these Brussels sprouts immediately, preheat your oven to 350°F.

To make this delicious garlic and prosciutto-infused mornay sauce, begin by cutting the prosciutto into small strips. Chop the garlic and remove the leaves from the thyme. Grate the cheese and set everything aside.

In a small pot, over low heat, melt the butter, along with the prosciutto and garlic. Let this cook for about a minute, then add the flour and stir. Cook for another minute. Then temper in the milk, a bit at a time, letting the milk come up to a gentle boil each time before stirring/adding more. Once you’ve added all of the milk, bring the sauce to a gentle boil. Let the sauce cook for about a minute before turning off the heat. Next, add half of the cheese and stir to let it melt before adding the rest of the cheese. Whisk in the thyme and fresh nutmeg and season to taste with salt and pepper.

Make sure the Brussels sprouts are well drained before pouring them into the sauce. Any added water will thin down the sauce. Gently fold the sauce and Brussels sprouts together. Pour into a casserole dish and top with the grated cheese.

Step 3: Baking the Brussel Sprouts

Baking the Brussel Sprouts


Preheat your oven to 350° degrees Fahrenheit and bake the Brussels sprouts for approximately 20-25 minutes or until warmed through.

Chef's Notes

These Brussels sprouts can be prepared in advance, then covered and stored in the refrigerator until the next day. Just take them out of the refrigerator at least 30 to 45 minutes before cooking so they are not so cold going into the oven.


  • Gregory C
    Gregory C
    I've never made or eaten Brussels Sprouts, so I wanted to try this recipe. Took it as a side to a Thanksgiving dinner thinking with people who love them thinking that, even if I don't like them, others will. They came out great - everyone loved them! I'm even thinking the garlic-proscuitto mornay would be great for chicken breasts or pork.
  • Sherrie P
    Sherrie P
    This was a fabulous recipe. We had them on Thanksgiving and just loved them. Highly recommend and will make this again. The recipe for the MOrnay sauce was simple and comes out very smooth. The flavors blended so well together!
  • Terrell N
    Terrell N
    I agree with Sherrie, this recipe was great. This is a vegetable that I would normally skip; I will prepare it more often. Tonight we are making the Ancho braised beef ribs; in the process my wife came up with a great idea. I kept going back to my laptop to check the recipe. In doing so I kept wiping off the keyboard. She covered the keyboard with stretch wrap and I was set. Give it a try.... I will comment on the beef ribs later. Rouxbe Rocks Terrell in Florida
  • Kirsten H
    Kirsten H
    I read, somewhere, that if you don't like brussel sprouts, you haven't had them prepared right. I'm 42 and this is the first time I can say that I like, no love brussel sprouts. Thanks!
  • Terry M
    Terry M
    Isn't it spelled "Prosciutto"?
  • Dawn T
    Dawn T
    Well Terry, I don't see the same mistake, it says Prosciutto...just kidding, I just changed it. Thanks again, 3 strikes and you should get a prize or something hey!
  • Marilyn grace M
    Marilyn grace M
    OK - so I tried this recipe as well as the Glazed Carrots recipe for our early family Christmas dinner... I wasn't sure how it would go over. Both vegetables were a hit! People loved them and all asked for the recipes (expect a load of registrations for Rouxbe out of it :-) I do have a ? Can you substitute Pancetta for Prosciutto? I'm still trying to figure out Italian meat flavorings in recipes... thanks again.
  • Dawn T
    Dawn T
    Go for it...pancetta would be nice as well. Glad you liked the veggies and thanks for spreading the word!
  • Lihd F
    Lihd F
    I couldn't find proscuitto, so I used pancetta and it worked really well. Everyone really enjoyed the dish and everyone finished all their Brussels Sprouts for a change.
  • Ana B
    Ana B
    I made these yesterday and my kids who normally don't like brussel sprouts ate them all up. I had a hard time just to get them to try them. I assured them they would think they were way different then any they had before. So, they each took a bite, looked at each other and smiled. They ate the majority of them. What a great recipe. I have a request to make it again for Christmas dinner so that's what I'm doing now, making them a head. Thanks for the recipe
  • Joe G
    Joe G
    Glad you liked them.
  • Bentley B
    Bentley B
    The sauce was nice and velvety when I placed it in the oven. However, I forgot it at relatively high temp for about 40 minutes while I was preparing the rest of the meal. The sauce turned grainy and lumpy. Was my mistake: 1. Leaving it too long at too high a temperature? 2. Using 2% lactose-free milk instead of whole normal milk? Or both...
  • Dawn T
    Dawn T
    I think you may have answered your own question. I imagine your mistake was both the high heat and maybe even the milk. The high temperature would cause the sauce to split. Also, the less fat milk has, the more potential it has of splitting.
  • Sheri M
    Sheri M
    I'm not familiar with heating cheese-based sauces in the oven and have too many choices to pick from... Should I use regular bake (bottom element only), convention bake (bottom element + fan) or convection roast (both top and bottom elements + fan). Thanks!
  • Dawn T
    Dawn T
    I would just set your oven to bake but I am not 100% sure of your oven. Cheers!
  • Malia M
    Malia M
    If I'm bringing this dish to a dinner party, what's the best way to reheat it? Thanks!
  • Kimberley S Rouxbe Staff
    Kimberley S
    The best way to reheat would be in the oven. Cheers!
  • Erika K
    Erika K
    You can just put the brussel sprouts in a strainer/colander to drain so you don't have to worry about the water that has pooled at the bottom of the bowl before you transfer it to the baking dish
  • Joyce W
    Joyce W
    Can this dish be frozen? Normally I cook for two people and I really don't want to make itt Unless I can freeze it or cut it down. Joyce W
  • Kimberley S Rouxbe Staff
    Kimberley S
    This dish will not freeze well. The sauce will split and the whole dish will become waterlogged. Simply scale down the recipe to suit your needs. Cheers!
  • Geni P
    Geni P
    I've been wanting to make this for awhile but couldn't find fresh brussel sprouts until last week. I made this tonight with a few changes (bacon instead of prosciutto and milk w/light cream). They came out lovely! I've never had fresh brussel sprouts before and was anxious to try them out. I'm glad I did. I always liked them as a kid (weird, I know) but got away from them as I got older. I have a renewed interest. Thanks for the recipe, I look forward to many more!
  • Debra R
    Debra R
    when you mention making ahead, should you keep the sauce seperate from the sprouts until ready to bake? want to make the day before Christmas Day dinner.
  • Dawn T
    Dawn T
    Yes, it is best to keep the different components separate until you are ready to bake them. Cheers!
  • Debbie D
    Debbie D
    Hi there. Maybe I'm blind but I can't see where it says how many servings this recipe makes. I'd like to make this for Christmas dinner and need to feed 7 people. Thanks in advance for your help!
  • Dawn T
    Dawn T
    At the top of the text recipe—under the description—it says "serves 10 to 12". So, I think that should work out just fine. Enjoy!
  • Debbie D
    Debbie D
    Thanks Dawn. I knew I was blind!
  • Harry L
    Harry L
    Brussels Sprouts have always been one of my favorites this is just a great way to spread the love around. Super easy a great potluck dish!
  • Jonathan
    I plan on making this for Thanksgiving on Thursday. Can I substitute gluten-free white rice flour in place of the all-purpose flour?
  • Ken R Rouxbe Staff
    Ken R
    Hi Jonathan- Sure. The flour just serves the function of thickening the sauce (in the mornay). Give it try and adjust as needed. ~Ken

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