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brussels sprouts with crisp prosciutto recipe

Written on Wednesday, October 19, 2016 | 8:46:00 PM

makes: 12 servings (¾ cup each)

Preparation time : 40 minutes 

Ingredients : 
- 2½ pounds Brussels sprouts
- 1 tablespoon olive oil
- 3 ounces thinly sliced prosciutto
- ½ cup thinly sliced shallots or chopped onion
- 2 tablespoons butter
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar

Preparation Method :
1) Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Cut any large sprouts in half lengthwise.

2) In a covered large pot cook Brussels sprouts in enough boiling lightly salted water to cover for 6 to 8 minutes or just until tender (centers should still be slightly firm); drain. Spread Brussels sprouts in a shallow baking pan.

3) In an extra-large skillet heat oil over medium-high heat. Cook prosciutto, half at a time, in the hot oil until crisp. Remove from skillet. Add shallots and butter to skillet. Cook and stir over medium heat about 2 minutes or until shallots start to soften.

4) Add Brussels sprouts, salt, and pepper to skillet. Cook and stir about 6 minutes or until Brussels sprouts are heated through. Drizzle with vinegar; toss gently to coat. Transfer to a serving bowl. Top with prosciutto.

brussels sprouts with bacon: Prepare as directed, except substitute 4 slices bacon for the prosciutto and omit the olive oil. Cook bacon until crisp. Remove from skillet, discarding drippings. Drain bacon on paper towels; crumble bacon.


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