Serves 6

1lb Brussels sprouts, cleaned and trimmed

2 cloves Garlic, finely minced

4 slices Prosciutto, chopped (bacon or pancetta can be substituted)

2 tbsp olive oil

½ cup toasted pine nuts or walnuts

4 tbsp butter

4 tbsps flour

¾ cup whipping cream

¾ cup milk

¼ cup dry sherry

1 tbsp chopped fresh Thyme or 1 tsp dried Thyme

½ cup grated Parmesan cheese

Salt and pepper to taste


Preheat oven to 350F

Cut an x into the bottom of each Brussels sprout to hold their shape and steam until tender but still firm – about 8-10 minutes. Transfer to a baking dish and set aside.

Heat olive oil over medium heat in a skillet and sauté garlic and prosciutto for 4-5 minutes. Add to the Brussels sprouts along with the pine nuts and gently toss to combine.

Melt butter in a saucepan and add flour stirring until smooth. Cook for one minute stirring constantly. Gradually add whipping cream and milk stirring until mixture is thick and bubbly. Add the sherry and thyme, season with salt and pepper and cook 2 – 3 minutes more. Pour sauce over vegetables, sprinkle with Parmesan cheese and bake until bubbly and top is browned – 25-30 minutes.

Because of their strong flavour, Brussels sprouts are at their best when teamed with savoury or smoky ingredients (like bacon) that help to balance their flavour. They are also best served with full-flavoured roasted meats making them a perfect accompaniment to your Thanksgiving Turkey dinner. For a lighter version omit the sauce and toss the Brussels sprouts mixture with a warm balsamic vinaigrette.

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