Brussels Sprout Casserole with Crispy Prosciutto

🤯🤯🤯 My mind is still blown after this one. This creamy, cheesy brussels sprout casserole will convert ANY brussels sprout hater into a lover. TRUST.

If you or your guests don't eat pork you can axe the prosciutto and it will still be freaking DELISH!

Want to make this recipe ahead of time? 👇👇👇

Follow recipe through step 5. Allow to cool, then cover & refrigerate pan until ready to cook. Remove pan from the fridge 1 hr prior to cooking then follow steps 6 & 7. Put the prosciutto on a baking tray in the oven at 400F for 5 mins to re-crisp.

Brussels Sprout Casserole with Crispy Prosciutto

Serves 6

What you'll need:

2 lbs brussels sprouts, halved

2 tbsp olive oil

Salt & pepper, to taste

5 slices of prosciutto

Cream Sauce

1 yellow onion, minced

2 cloves garlic, minced

3/4 cup heavy cream

2 tbsp dijon mustard

3/4 cup grated gruyere cheese

Breadcrumb Topping

2 tsp olive oil

Zest of 1 lemon

1/2 cup panko bread crumbs

Steps:

1. Preheat oven to 400F

2. On a large baking sheet lined with parchment toss 2 lbs halved brussels sprouts with 2 tbsp olive oil & season with salt and pepper. Weave the pieces or prosciutto between the brussels sprouts. Roast for 15 minutes.

3. Meanwhile prepare the cream sauce. Melt 2 tbsp butter to a large oven-proof skillet. Add the minced onion & garlic and sweat it down for 3-4 minutes over medium heat. Add 3/4 cup heavy cream to the skillet along with 2 tbsp of dijon mustard and stir to combine. Bring to a slight simmer and cook for 2-3 minutes. Mix in 3/4 cup grated gruyere cheese and stir until cheese is completely melted. Season to taste & turn off heat.

4. After 15 minutes remove the brussels and prosciutto from the oven. Transfer the crispy prosciutto to a plate and set aside.

5. Add brussels to the pan with the cream sauce and gently fold together until the cream sauce has coated the brussels.

6. Combine 1/2 cup panko bread crumbs, lemon zest and 2 tbsp olive oil in a bowl. Sprinkle the panko bread crumb mixture evenly over top of the brussels. Transfer the skillet to the oven and bake uncovered, for 10-15 mins or until golden brown on top.

NOTE: if making this ahead of time reheat for 25-30 minutes.

7. Crumble the crispy prosciutto on top & serve!

Enjoy!