Brussels Sprouts with Frizzled Prosciutto

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

Brussels Sprouts with Frizzled Prosciutto
30 mins
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  • 2 1/2 pounds Brussels sprouts
  • 1 tablespoon olive oil
  • 4 ounces thinly sliced prosciutto*
  • 3 tablespoons butter
  • 1/2 cup thinly sliced shallots or chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon red wine vinegar
Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Cut any large sprouts in half lengthwise.
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.
Place sprouts in an airtight container and refrigerate up to 24 hours.
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.
Add Brussels sprouts, salt, and pepper to skillet. Cook and stir Brussels sprouts about 8 minutes 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.


  • *Note:

    If desired, omit prosciutto and oil and substitute 4 slices of chopped bacon; cook bacon until crisp. Discard drippings.


  • To serve right away:

    Chilling step may be omitted; proceed with step 4 and cook sprouts only 6 minutes in step 5.

nutrition information

Per Serving: cal. (kcal) 92, Fat, total (g) 5, chol. (mg) 15, sat. fat (g) 2, carb. (g) 8, Monounsaturated fat (g) 2, fiber (g) 3, sugar (g) 2, pro. (g) 5, vit. A (IU) 632, vit. C (mg) 47, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 32, Cobalamin (Vit. B12) (g) 0, sodium (mg) 391, Potassium (mg) 328, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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