Brussel Sprouts with Prosciutto

A lot of people turn their noses up when it comes to brussel sprouts.  If they grew up eating them the way my family did; boiled and buttered I can’t blame them.  Lately I have been revisiting these small Tom Thumb cabbage and have found an absolutely delicious and quick way to cook them.

Serves 1/4

Brussel Sprouts with Prosciutto
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Ingredients

  • 1/4 cup butter
  • 1 lb brussel sprouts, chopped
  • 6 slices prosciutto, chopped
  • 2 tbsp balsamic vinegar

Instructions

  1. In a fry pan over med-high heat cook the prosciutto until just starting to crisp. Remove from pan and place on paper towel to absorb any extra grease.
  2. Add butter to pan. As it starts to melt add the brussel sprouts, cooking until they begin to wilt.
  3. Return the prosciutto to the pan and cook a few minutes longer.
  4. Just as you are about to serve toss the vinegar into the pan.
Cuisine: Side Dishes |
7.6.4
150

In a fry pan over med-high heat cook the prosciutto until just starting to crisp. Remove from pan and place on paper towel to absorb any extra grease.

Add butter to pan. As it starts to melt add the brussel sprouts, cooking until they begin to wilt.

Return the prosciutto to the pan and cook a few minutes longer.

Just as you are about to serve toss the vinegar into the pan.

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