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.
Servings:
Makes 12 servings.
Prep Time:
30 mins
Total Time:
50 mins
Ingredients
-
2-1/2 lb.Brussels sproutssee savings
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1 Tbsp.olive oilsee savings
-
4 oz.thinly sliced prosciutto*see savings
-
3 Tbsp.buttersee savings
-
1/2 cupthinly sliced shallots or chopped onionsee savings
-
1/2 tsp.saltsee savings
-
1/4 tsp.freshly ground black peppersee savings
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1 Tbsp.red wine vinegarsee savings
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
Per serving: 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
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