The first time I had these- I fell in love. I wasn’t at a five star restaurant I was at a football play-off party and our host wasn’t dishing out the usual sporting game fare. This is the most delicious way to make brussel sprouts, and is perfect as side dish or party snack.
The key to cooking these mini cabbages with a bad reputation is making them crisp and adding acid.
3 cups trimmed halved Brussels sprouts (about 1 1/2 pounds)
5 strips of prosciutto (about 1 1/2 ounces)
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice (The acid)Preheat your oven to 400 and spray a baking sheet with cooking spray. Lay the prosciutto flat and cook for 5-10 minutes until all crispy.Brake into small pieces and set aside. (You can also cook in pan- but I think they get the most crisp in the oven)
Cook Brussels sprouts in boiling water 3 minutes or until crisp-tender and drain.
Heat a large nonstick skillet over medium heat- add brussel sprouts and sauté for 3-5 minutes or until lightly browned. Add butter, salt, and pepper, stirring until butter melts. (butter not needed- but always adds a decadent depth of flavor and glossy sheen)
Remove from heat and plate. Drizzle with lemon juice and toss with prosciutto to serve! Another good substitute for the lemon is balsamic vinegar- but I like that the lemon keeps the sprouts nice and green in contrast with the red prosciutto.
Like any good housewife- I enjoy a glass of wine while prepare the evenings meal. Tonight I’m drinking: Beringer’s 2011 Chardonnay from Napa Valley.