12 Days of Christmas Recipes, Day Two: Brussels Sprouts in Parmesan Cream with Prosciutto

Even the children at the holiday table will like this version of a classic Christmas vegetable. Brussels sprouts grow on a stalk and if you can buy them this way, they’re particularly fresh. This recipe can be partially prepared ahead and finished at the last minute.

¼ cup unsalted butter                                                       50 mL

¼ cup all-purpose flour                                                     50 mL

1-1/4 cups vegetable broth                                                  300 mL

1 cup whipping cream                                                           250 mL

1 teaspoon dried thyme                                                         5 mL

½ teaspoon sea salt                                                              2 mL

2 lb fresh Brussels sprouts                                                  1 kg

½ cup freshly grated Parmesan cheese                            125 mL

2 slices prosciutto, cut in thin strips and cooked in skillet until crisp  2

1/3 cup toasted slivered almonds                                      75 mL


In medium saucepan, melt butter over medium heat; stir in flour and cook until bubbly, about 2 minutes. Add vegetable broth, whisking until smooth. Stir in whipping cream, thyme and salt. Lower heat and simmer, whisking often until sauce thickens slightly, about 8 minutes.  If making ahead, cover and refrigerate up to 2 days.

Bring large pot of water to boil. Meanwhile, wash and trim ends of Brussels sprouts and cut in half lengthwise. Cook until almost fork tender. Drain well and if preparing ahead, refrigerate, sealed well for up to 1 day.

At serving time, spoon sprouts into sauce and cook over medium heat until hot, about 3 minutes. Stir in Parmesan.

Spoon into serving bowl and garnish with crisp prosciutto and toasted almonds. Makes 8 servings.

– Bonnie Baker Cowan

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