Roasted Brussels sprouts on cheese sauce with Prosciutto crumbs
User Reviews
5
Roasted Brussels sprouts on cheese sauce with Prosciutto crumbs
Description
Roasted Brussels sprouts on cheese sauce with Prosciutto crumbs starts by halving and roasting Brussels sprouts with olive oil, salt, and pepper to achieve caramelization and tender interiors. Meanwhile, a cheese sauce is prepared by cooking a butter and flour roux, gradually whisking in milk until thickened, then seasoning with salt, pepper, cayenne, nutmeg, cheddar, and Parmesan cheeses for depth and creaminess.
The prosciutto crumbs add texture and flavor to the dish. Bread is torn roughly and combined with prosciutto slices, rosemary, salt, pepper, and olive oil, then roasted together until crisp and golden before being pulsed into fine crumbs. The completed dish is plated by swirling the cheese sauce, topping it with roasted sprouts, and finishing with a scatter of the savory crumbs.
This combination provides a mix of textures—from creamy sauce and tender sprouts to crispy, fragrant topping. It is suitable as a vegetarian side dish with added protein from the prosciutto crumbs. The recipe’s detail in roasting times and seasoning makes a well-rounded, moderate complexity vegetable preparation.
Ingredients
- 800 g (approx 2lbs) Brussels sprouts
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black 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 black pepper
- cayenne pepper pinch
- nutmeg pinch
- 1 cup cheddar cheese grated
- ½ cup Parmesan Cheese grated
For the Prosciutto crumbs
- 2 cups bread roughly torn
- 4 trips prosciutto
- 2 tbsp rosemary fresh
- salt pinch each
- black pepper pinch each
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 Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 968mg | 40% |
| Potassium | 600mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 891IU | 18% |
| Vitamin C | 85mg | 94% |
| Calcium | 202mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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