Crispy roasted Brussels Sprouts served on creamy cheese sauce with prosciutto breadcrumbs is the perfect side dish recipe.

This is one recipe you HAVE to make over the holidays. The brussels sprouts are crispy, nutty and sweet. The cheese sauce is smooth and creamy and the prosciutto crumbs add all the salty texture. It is a serious showstopper.

Brussels sprouts on cheese sauce with prosciutto crumbs

Table of Contents

1 Ingredients needed
2 How to make roasted Brussels sprouts
3 Can I make this ahead?
4 What to serve with roasted brussels sprouts
5 Brussels sprouts recipes
6 Roasted Brussels sprouts on cheese sauce with Prosciutto crumbs

Ingredients needed

Extra-virgin olive oil.
Brussels sprouts.
Butter.
Flour.
Milk.
Cheese: I used mature/aged cheddar and Parmesan.
Cayenne pepper.
Nutmeg.
Salt and black pepper.
Ciabatta. Use any bread you have, day-old bread is even better.
Prosciutto.
Rosemary.

How to make roasted Brussels sprouts

Prepare the sprouts: Halve the Brussels sprouts (if they’re very small you can keep them whole) and place onto a large rimmed baking sheet or roasting dish lined with parchment paper in a single layer. Drizzle with olive oil and season with salt and pepper. You can add a sprinkle of chilli flakes/red pepper flakes if you want a little extra spice.
Roast: Place the pan in the oven and allow to roast for 30-45 minutes, turning the sprouts half-way through to ensure they roast evenly. You want them to caramelize and for the outer leaves to crisp up.
Make the cheese sauce and crumbs: Make the cheese sauce according to recipe instructions (alternatively use store-bought cheese sauce if available). To make the crumbs, tear the bread into rough chunks and place on a sheet pan. Drape the prosciutto over the bread and add rosemary. Drizzle with olive oil and season with salt and pepper then place in the oven. Allow to roast until crisp and golden. Transfer to a food processor and blend until fine.
Serve: Swirl the cheese sauce onto a large platter or bowl then top with the roasted brussels sprouts. Scatter over the crumbs and finish with fresh rosemary then serve.

Can I make this ahead?

All the elements can be prepared a day in advance and kept in the fridge. Reheat the brussels sprouts in a hot oven and the cheese sauce in a saucepan over medium heat before serving. Any leftovers can be kept in an airtight container and reheated in a hot oven before serving.

What to serve with roasted brussels sprouts

This easy recipe is the perfect Christmas or Thanksgiving side dish but it is delicious served year round with roasted protein like roast chicken, pork belly or roast beef. My juicy roast turkey recipe and glazed ham are the perfect festive mains.

Brussels sprouts recipes

Roasted Brussels sprouts on cheese sauce with Prosciutto crumbs

Crispy roasted Brussels Sprouts served on creamy cheese sauce with prosciutto breadcrumbs is the perfect side dish recipe.

5 from 5 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Brussel sprouts, Brussels sprouts, Roasted brussels sprouts

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Calories: 286kcal

Author: Alida Ryder

Servings:

Ingredients

800 g (approx 2lbs) Brussels sprouts
2 tbsp olive oil
1 tsp salt
½ tsp pepper

For the cheese sauce

3 tbsp butter
3 tbsp flour
2-3 cups milk (start with 2 but you might need up to 3 cups)
1 tsp salt
½ tsp pepper
pinch of cayenne pepper
pinch of nutmeg
1 cup grated cheddar cheese
½ cup grated Parmesan cheese

For the Prosciutto crumbs

2 cups bread roughly torn
4 strips prosciutto
2 tbsp fresh rosemary
pinch each salt and pepper

Instructions

Preheat the oven to 200°C/390°F.
Halve the Brussels sprouts and place onto a large sheet pan or roasting dish. Drizzle with olive oil and season with salt and pepper.
Place the pan in the oven and allow to roast for 30-45 minutes, turning the sprouts half-way through to ensure they roast evenly.
To make the cheese sauce, melt the butter in a saucepan then add the flour. Stir until a roux forms then whisk in the milk, a little at a time until a smooth sauce forms. Lower the heat and allow to simmer, stirring regularly, until thick and creamy (approximately 10 minutes). Remove from the heat then stir in the seasonings and cheese.
To make the crumbs, tear the bread into rough chunks and place on a sheet pan. Drape the prosciutto over the bread and add rosemary. Drizzle with olive oil and season with salt and pepper then place in the oven. Allow to roast until crisp and golden. Transfer to a food processor and blend until fine.
To serve swirl the cheese sauce onto a large platter or bowl then top with the roasted brussels sprouts.
Scatter over the crumbs and finish with fresh rosemary then serve.

Nutrition