Brussels Sprouts with Frizzled Prosciutto
Recipe from Better Homes and Gardens

When you flavor Brussels sprouts with prosciutto and shallots, you have a side dish that guests will rave about.


Brussels Sprouts with Frizzled Prosciutto

by 1  person

read comments

add your rating
add a comment
Servings: Makes 12 servings.
Prep Time: 30 mins
Total Time: 50 mins
Related Categories: Brussels Sprouts, Brussels Sprouts, Low Calorie, Low Fat
 
savings in
change zip
 
Ingredients
  • 2-1/2  lb.
    Brussels sprouts
    see savings
    On Sale
  • 1  Tbsp.
    olive oil
    see savings
    On Sale
  • 4  oz.
    thinly sliced prosciutto*
    see savings
    On Sale
  • 3  Tbsp.
    butter
    see savings
    On Sale
  • 1/2  cup
    thinly sliced shallots or chopped onion
    see savings
    On Sale
  • 1/2  tsp.
    salt
    see savings
    On Sale
  • 1/4  tsp.
    freshly ground black pepper
    see savings
    On Sale
  • 1  Tbsp.
    red wine vinegar
    see savings
    On Sale
add ingredients to list

Directions
1.
Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Cut any large sprouts in half lengthwise.
2.
In a large Dutch oven bring a large amount of salted water to boiling. Carefully add Brussels sprouts and cook for 6 to 8 minutes until just tender (centers should still be slightly firm). Drain and spread out in a shallow baking pan.
3.
When ready to serve, heat oil in a 12-inch skillet over medium-high heat. Add prosciutto to skillet, half at a time, and cook until crisp; remove from skillet. Reduce heat to medium. Add butter and shallots to skillet. Cook and stir about 2 minutes or until shallots begin to soften.
4.
Add Brussels sprouts, salt, and pepper to skillet. Cook and stir Brussels sprouts about 6 minutes (8 minutes if chilled) or until heated through. Add vinegar and stir to coat. Transfer Brussels spouts to a serving bowl. Top with prosciutto and serve. Makes 12 servings.

Make Ahead Tip
Prepare through Step 2. Refrigerate up to 24 hours in airtight container. To serve proceed from Step 3.

Note
If desired, omit prosciutto and oil and substitute 4 slices of chopped bacon; cook bacon until crisp. Discard drippings.
Nutrition information
Calories 92, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 15 mg, Sodium 391 mg, Carbohydrate 8 g, Total Sugar 2 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin C 79%, Calcium 3%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Buttered Brussels Sprouts
Buttered Brussels Sprouts

This Recipe is appropriate for ALL 4 Phases of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

 Articles
Prosciutto, Spinach, and Pasta Casserole: Dinner for $10
...A little bit creamy, a little bit tangy, a whole lot delicious, this Prosciutto, Spinach, and Pasta... seed. When the fabulous dry-cured prosciutto (also known as Parma ham) is added, that creamy dish has... read more...
More Great Recipe Ideas from Better Homes and Gardens