Parmesan and Prosciutto Brussels Sprouts Skillet

This Parmesan and Prosciutto Brussels Sprouts Skillet is a delicious one pan side dish made with a crispy Parmesan and prosciutto topping.

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Ever make a recipe and after that first bite you’re like, “OMG! This is so good…but next time I would do this and that differently?”  That’s pretty much how this recipe happened.  I made a brussels sprouts skillet with pancetta.  It was really good, but I was immediately anxious to try it again with a crispy Parmesan and prosciutto topping.

So I got creative with some of my Hungryroot ingredients.  I used Parm Crisps as my topping and ground them up in a food processor.  Then, I took sliced prosciutto and placed it in a skillet to crisp.

Once crispy, I set the prosciutto aside and added Brussels sprouts to the pan with butter, garlic, and lemon.  Before serving, I topped the sprouts with the crumbled Parm Crisps and prosciutto.

Parmesan and Prosciutto Brussels Sprouts Skillet

Not only is this a delicious side dish for any time of the year, it would make a great side dish for Easter.  Plus, it’s super easy to double if you’re feeding a crowd.  And you’ve got to love that all you need to make it is a skillet!  Easy cleanup for the win!

So let’s get started!  First thing’s first, add the bag of Parm Crisps to a food processor.  Pulse until the Parm Crisps resemble coarse bread crumbs (like Panko).  Remove the crumbled Parm Crisps from the food processor and set aside.

Now, let’s crisp up the prosciutto.  Heat a skillet over medium heat and add the prosciutto to the pan.  Cook for 3-4 minutes, then flip and cook another 3-4 minutes or until crispy.

Place the crispy prosciutto slices on a paper towel lined plate and set aside.

In the same skillet, add the butter to the pan and heat over medium heat.  Once the butter has melted, add the garlic and cook until fragrant, 2-3 minutes.

Add the Brussels sprouts to the pan and toss to coat with the melted butter mixture.  Season with salt and pepper and sauté for 5-8 minutes, or until tender.  Add the lemon juice and zest to the pan and stir.

Remove the skillet from the heat.  Then, top the Brussels sprouts with the crumbled Parm Crisps and break the crispy prosciutto into pieces over the top of the skillet.

Toss everything together and serve.

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Parmesan and Prosciutto Brussels Sprouts Skillet

Ingredients

• 1 - 1.75 oz. package Original Parm Crisps
• 2 oz. sliced prosciutto
• 1 tbsp. butter
• 2 garlic cloves, minced
• 2 lbs. brussels sprouts, shaved and/or halved
• Salt and pepper, to taste
• Zest and juice of 1 small lemon

Instructions

1. Add the bag of Parm Crisps to a food processor. Pulse until they resemble coarse bread crumbs. Remove from the food processor and set aside.
2. Heat a large skillet over medium heat. Add the prosciutto and cook for 3-4 minutes on each side, or until crispy.
3. Remove the prosciutto from the skillet and set aside on a paper towel lined plate.
4. In the same skillet, add the butter and heat over medium heat.
5. Once the butter has melted, add the garlic and cook for 2-3 minutes, or until fragrant.
6. Add the Brussels sprouts to the pan and toss to coat with the butter mixture. Season with salt and pepper to sauté for 5-8 minutes, or until tender.
7. Add the lemon juice and zest and stir.
8. Remove the pan from the stove and top the Brussels sprouts with the crumbled Parm crisps.
9. Break the prosciutto into pieces and sprinkle over the top of the skillet.
10. Toss to combine and serve immediately.

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This is honestly one of my new favorite side dishes!  It’s so easy to make and just that little bit of lemon gives it such a bright flavor pop!  It works so well with the garlic and salty crunch of this delicious spring-worthy side dish.

Make this easy recipe with Hungryroot!

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