Brussels Sprouts with Prosciutto

Brussels Sprouts with Prosciutto

When buying Brussels sprouts, choose those which are firm and don’t have withered leaves. Overcooking this vegetable can result in an unpleasant flavour, so if boiling, remove them from the pot when they are just tender.



  • 12 Brussels sprouts
  • 6 slices prosciutto
  • 1 tsp finely chopped thyme
  • 1 tsp herbs de Provence
  • 12 cherry tomatoes, cut in half
  • 80 gr toasted walnuts
  • 1 clove crushed garlic
  • 1 tblsp olive oil
  • 1 tblsp salt
  • Basil oil for drizzling
Brussels Sprouts with Prosciutto
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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