Sunday, October 24, 2010

Pan Roasted Brussels Sprouts with Crispy Prosciutto

  Last year I discovered a love for brussels sprouts.  I know...eeeewww, right?  Well, that's what I thought before I tried them prepared similar to this at one of our favorite restaurants.  Honestly, I had never tried them up until last Fall because I had always thought they were a frightening vegetable!  They're actually really tasty and would make a perfect side dish to one of your Fall dinners.  Try them and you will thank me...hopefully!

Brussels Sprouts with Crispy Prosciutto {Serves 4-6}


  • 1 Tbsp. Olive Oil
  • 1 lb. brussels sprouts, outer leaves removed and halved lengthwise
  • 3 oz. thin Prosciutto, roughly chopped
  • 1/4 to 1/2 red onion, thinly sliced
  • white balsamic vinegar
  • Kosher Salt 
  • freshly ground black pepper

  In a pot of boiling water, cook brussels sprouts for 5 minutes then drain.  In a large fry pan, heat olive oil over medium-high heat.  Cook prosciutto pieces until crispy and remove to plate.  Add onion slices and saute until soft, about 5-7 minutes.  Add brussels sprouts to the pan and cook along with the onion for about 5 minutes more or until brussels sprouts begin to brown.  Reduce heat to medium-low then add about a couple swirls {about 2 Tbsp. or so} of the white balsamic vinegar the last 2 minutes of cooking.  Season with salt and pepper, add prosciutto, and stir to combine.  

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