088 - Prosciutto Brussels Sprouts


088 - Prosciutto Brussels Sprouts

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Prosciutto Brussels Sprouts

Serves 4

Even if you don’t like Brussels sprouts, give these a try. The hint of sweetness from the brown sugar against the saltiness of the prosciutto can sway even the staunchest of sprout haters.

1 pound fresh Brussels sprouts
4 slices bacon, roughly chopped
3/4 cup diced white onion
1 tablespoon minced garlic
2 tablespoons brown sugar
2 ounces sliced prosciutto, about 4 thin slices, diced
1 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon unsalted butter

Cut off ends of Brussels sprouts, pull off any outer yellow leaves, trim and cut in half. Partially cook in a large pot of boiling water, about 3 minutes. Drain and pat dry.

Fry bacon in a skillet over medium heat until crisp; remove bacon, and in same pan sauté onion for 5 to 8 minutes.
Add garlic and sauté until golden, about 2 minutes.

Add Brussels sprouts and cook until golden brown on the outside, about 5 minutes. Stir in brown sugar to coat. Stir in diced prosciutto and bacon. Continue cooking until Brussels sprouts are caramelized and just tender, about 10 minutes.
Add salt, pepper, and cayenne. Lower heat and add butter to coat Brussels sprouts. Serve hot.