Brussels sprouts are one of my favorite vegetables, both crunchy and rich at the same time, which makes them ideal for dishes with savory components like fresh and salty prosciutto and peppery creamy sauces. Serve this as a side dish at a Thanksgiving meal or as a light weeknight dinner entree. For a vegan or vegetarian option, substitute a vegan bacon for the prosciutto, such as Smart Bacon. This recipe also can be served cold; simply chill in the refrigerator for about 2 hours before serving.
Serve 6 to 8 as a side
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 2 lbs. Brussels sprouts, rinsed
- ¼ cup olive or canola oil
- 2 T. white flour
- 2 ½ cups unsweetened soymilk, (use a brand that uses a thickening agent, such as Silk)
- 2 T. soy yogurt
- 1 t. cracked black or white pepper
- 1 t. salt, plus more to taste
- 6 oz. prosciutto, thinly sliced
Preparation:
1. Boil a large pot of water. Place the Brussels sprouts in a steam fitted into the pot, cover and steam until bright green and slightly tender, about 8 minutes.Remove from heat, place in a serving dish and cover to keep warm while preparing the sauce.
2.In a small saucepan over low heat, heat the oil. Add the flour, stirring constantly with a wire whisk for 1-2 minutes, or until the flour smells slighly toasted but is not burning.
3. Whisking constantly, add the soymilk, carefully pouring down the side of the saucepan. The sauce will sizzle and bubble slightly, and it is important to continue to vigorously stir at this point to prevent your sauce from forming clumps of flour or burning.
4.Cook until desired thickness, then whisk in soy yogurt, salt pepper and prosciutto. Poru sauce over Brussels sprouts and serve hot.
