Uncle John’s Brussels Sprouts With Prosciutto and Leeks

Nineteen years ago, with our son barely two months old, a gathering of dear friends – all single at the time – decided to host a “pot-luck” Thanksgiving. The assigned dish for our little family? Brussels sprouts. Honestly, we were a bit miffed. We envisioned a grander contribution, something that felt more “Thanksgiving centerpiece.” But this dish, oh, this dish, was a revelation. It transformed skeptical palates, turning ardent brussels sprouts haters into devoted fans, and has become an annual request, a cornerstone of our family feasts. Yes, it’s undeniably rich with butter, but a half-cup serving feels like a worthy indulgence, especially when balanced with the rest of your holiday spread. For those mindful of their carbohydrate intake, it’s surprisingly diabetic-friendly. A little prep the day before—cleaning, trimming, and halving the sprouts, then keeping them submerged in ice-cold water—can shave precious minutes off your holiday cooking frenzy. My husband’s instructions for the sprouts were always charmingly vague: “just grab one of those big plastic bags and fill it pretty full with nice, fresh sprouts!”

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 16-20 minutes
• Total Time: 36-40 minutes
• Servings: 16
• Yield: 8 cups
• Dietary Type: Adaptable (see tips)

Ingredients

• 2 lbs fresh Brussels sprouts (absolutely no frozen!)
• 4 large leeks
• 6 ounces prosciutto ham, thinly sliced (look for 3-ounce packs for convenience)
• 4 ounces butter (that’s 1/4 lb, or 1 stick)
• Salt and freshly ground black pepper, to taste

Equipment Needed

• Large pot or Dutch oven
• Colander
• Large frying pan or sauté pan
• Sharp knife
• Cutting board
• Slotted spoon

Instructions

The magic of this dish lies in its simplicity, allowing the inherent sweetness of the sprouts to shine, amplified by the savory prosciutto and the gentle perfume of leeks, all brought together by the luxurious richness of butter.

1. Begin by preparing your Brussels sprouts. Fill a large pot, ideally a Dutch oven or a stock pot, about halfway with water. Bring this water to a rolling boil over high heat. While the water heats, turn your attention to the Brussels sprouts. Wash them thoroughly. Trim the tough, woody ends of the stalks. Remove any bruised or discolored outer leaves – these can impart an unpleasant bitterness. Once cleaned, slice each Brussels sprout in half. This step can indeed take a bit of time, so if you have a willing kitchen companion, enlist their help! It’s more enjoyable, and certainly quicker, when shared.

2. Once your water is boiling vigorously, carefully add the halved Brussels sprouts. If the water level drops significantly, add more to ensure the sprouts are mostly submerged. Bring the water back to a boil, then immediately reduce the heat to a gentle simmer. The goal here is not to cook them through, but to par-cook them. You’re looking for the outer leaves to turn a vibrant, almost fluorescent green and to become just barely crisp-tender. You should be able to easily pierce a sprout with a fork, but it shouldn’t be falling apart. This usually takes about 6 to 10 minutes, though the exact time will depend on the size of your sprouts and their starting temperature.

3. As soon as the Brussels sprouts reach that perfect stage, carefully drain them in a colander. Immediately rinse them under cold running water. This crucial step stops the cooking process, preserving that beautiful green hue and preventing them from becoming mushy. Allow the sprouts to drain very thoroughly. You can even gently press them in the colander to remove excess water.

4. While the sprouts are draining, prepare the leeks. Wash them well to remove any grit, especially between the layers. Trim off the root end and the dark green tops. For this recipe, we primarily use the lighter, white and pale green parts of the leek. Chop them into roughly ¼-inch segments.

5. Now, let’s build the flavor base. Chop the butter into approximately half-inch cubes. In a large frying pan – a generous sauté pan or even a wok works beautifully here – melt the butter over medium heat. Once the butter is nearly melted, add the chopped leeks. Sauté the leeks, stirring occasionally, until they begin to soften. This usually takes around 4 minutes.

6. While the leeks are softening, prepare the prosciutto. Take your thinly sliced prosciutto ham and cut it into roughly ¼-inch strips. Add these prosciutto strips to the pan with the softening leeks. Continue to cook for about 4 more minutes, allowing the prosciutto to crisp up slightly and release its flavorful fat into the butter and leeks.

7. Add the thoroughly drained Brussels sprouts to the pan with the butter, leeks, and prosciutto. Increase the heat to medium-high. Sauté the mixture, stirring frequently, until the Brussels sprouts are thoroughly heated and tender to your liking. The exact cooking time here is a matter of personal preference – some like them with a slight bite, while others prefer them quite soft. Generally, this will take about 6 to 10 minutes. Keep an eye on them, and adjust the heat as needed to prevent burning.

8. Once the Brussels sprouts have reached your desired tenderness and are well-coated in the flavorful mixture, season generously with salt and freshly ground black pepper to taste.

9. Serve the Uncle John’s Brussels Sprouts with Prosciutto and Leeks warm. This dish is best enjoyed immediately. If, by chance, you need to hold it for a short period, it will tolerate being kept warm, covered, on the stove or in a low oven for about half an hour, though it’s ideal to cook it as one of the final elements of your meal.

Expert Tips & Tricks

• The Brussels Sprouts Soak: While the recipe calls for draining and rinsing, if you find your sprouts are particularly watery after boiling, you can gently squeeze out a little extra moisture before adding them to the pan. This helps them sauté rather than steam.
• Leek Prep Perfection: To ensure your leeks are thoroughly clean, you can slice them lengthwise after trimming and before chopping, then rinse them under running water, fanning out the layers to dislodge any hidden grit.
• Prosciutto Crispness: For a crispier prosciutto, you can briefly sauté the strips separately in a dry pan before adding them to the leeks and butter. Then, drain them on a paper towel and add them to the sprout mixture at the very end of cooking for a textural contrast.
• Butter Ratio: While the recipe is generous with butter, it’s key to its richness. If you’re looking for a slightly lighter version, you can substitute half the butter with a good quality olive oil, but be aware it will alter the flavor profile slightly.
• Make-Ahead Magic: The Brussels sprouts can be cleaned, trimmed, and halved up to a day in advance. Store them submerged in ice-cold water in an airtight container in the refrigerator. Drain them thoroughly just before boiling. The leeks can also be chopped a few hours ahead and stored in a sealed bag.

Serving & Storage Suggestions

Serve this delightful dish immediately while warm, allowing its fragrant aromas to entice your guests. It makes a spectacular side dish for roasted meats, poultry, or even as a robust accompaniment to hearty vegetarian main courses.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a sauté pan over low heat with a splash of water or broth, or microwave for a minute or two until heated through. Be aware that reheating may soften the texture of the Brussels sprouts further.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	88.8 kcal
Total Fat	6 g	9%
Saturated Fat	3.7 g	18%
Cholesterol	15.2 mg	5%
Sodium	69.2 mg	2%
Total Carbohydrate	8.2 g	2%
Dietary Fiber	2.6 g	10%
Sugars	2.1 g	8%
Protein	2.3 g	4%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Delight: Omit the prosciutto entirely for a delicious vegetarian version. You might consider adding a pinch of red pepper flakes to the leeks for a touch of heat.
• Herbal Infusion: Fresh thyme or rosemary, finely chopped, can be added along with the leeks for an aromatic twist.
• Nutty Crunch: Toasted pine nuts or slivered almonds sprinkled over the finished dish add a delightful crunch and nutty flavor.
• Balsamic Glaze: A drizzle of balsamic glaze over the finished sprouts just before serving adds a touch of sweet-tangy complexity.

FAQs

Q: Can I use frozen Brussels sprouts for this recipe?
A: No, it is strongly advised against using frozen Brussels sprouts. Fresh sprouts are essential for achieving the right texture and bright green color after par-boiling.

Q: My leeks seem gritty. How can I ensure they are clean?
A: After trimming the root and dark green tops, slice the leeks lengthwise. Then, gently fan out the layers under running water. A thorough rinse between each layer will remove any hidden soil.

Q: How do I know when the Brussels sprouts are perfectly par-cooked?
A: They should be bright green and easily pierced with a fork, but still offer a slight resistance. They should not be mushy at this stage.

Q: Can I make this dish ahead of time?
A: You can prepare the Brussels sprouts (cleaning, trimming, halving) and leeks (washing, chopping) a day in advance. However, the final sautéing step should be done just before serving for the best texture and flavor.

Q: Is this dish suitable for a large gathering?
A: Absolutely! The recipe yields 8 cups, serving up to 16 people as a side dish. You can easily scale it up for even larger crowds.

Final Thoughts

This dish, born from a humble pot-luck assignment, has become a beloved staple for a reason. It’s a testament to how simple, quality ingredients, prepared with a little care, can create something truly extraordinary. The interplay of the slightly bitter, earthy Brussels sprouts with the salty, crispy prosciutto and the sweet, mellow leeks, all bound by rich butter, is a symphony of flavors. It’s a dish that reassures even the most ardent sprout skeptic and brings a touch of everyday elegance to any table. I encourage you to try it, perhaps for your next family gathering, and to share in the joy it brings. Serve it alongside a perfectly roasted chicken or a hearty beef tenderloin, and savor every delicious bite. Your feedback and stories are always welcome!