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- 2 1/2 pounds Brussels sprouts
- 1 tablespoon olive oil
- 4 ounces thinly sliced prosciutto*
- 3 tablespoons butter
- 1/2 cup thinly sliced shallots or chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
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. Place sprouts in an airtight container and refrigerate up to 24 hours.
4. 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.
5. Add Brussels sprouts, salt, and pepper to skillet. Cook and stir Brussels sprouts about 8 minutes 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.
- If desired, omit prosciutto and oil and substitute 4 slices of chopped bacon; cook bacon until crisp. Discard drippings.
- Chilling step may be omitted; proceed with step 4 and cook sprouts only 6 minutes in step 5.
- Servings Per Recipe 12,
- cal. (kcal) 92,
- Fat, total (g) 5,
- chol. (mg) 15,
- sat. fat (g) 2,
- carb. (g) 8,
- Monosaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 2,
- pro. (g) 5,
- vit. A (IU) 632,
- vit. C (mg) 47,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 391,
- Potassium (mg) 328,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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