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Brussels Sprouts with Frizzled Prosciutto

When you flavor Brussels sprouts with prosciutto and shallots, you have a side dish that guests will rave about.

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4.0 by 13 people
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  • Makes: 12 servings
  • Prep: 30 mins
  • Cook: 20 mins

Brussels Sprouts with Frizzled Prosciutto

Ingredients

Directions

  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.

From the Test Kitchen

*Note:

If desired, omit prosciutto and oil and substitute 4 slices of chopped bacon; cook bacon until crisp. Discard drippings.

To serve right away:

Chilling step may be omitted; proceed with step 4 and cook sprouts only 6 minutes in step 5.

Nutrition Facts (Brussels Sprouts with Frizzled Prosciutto)

    Per serving:
  • 92 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 2 g monounsatured fat),
  • 15 mg chol.,
  • 391 mg sodium,
  • 8 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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