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Brussels extra-virgin olive oil shallots clove garlic salt freshly ground black pepper balsamic vinegar
Viewed: 26 - Published at: 7 years agoIngredients
- 3 lbs fresh Brussels sprouts
- 5 slices prosciutto
- 1 tablespoon extra virgin olive oil
- 3 small shallots, chopped
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
Method
- Trim stems and remove outer leaves from Brussels sprouts; wash, then cut larger sprouts in half. In a covered pot, boil Brussels sprouts with enough water to cover until tender. Approximately 8-10 minutes.
- In a large skillet, cook prosciutto in hot oil over medium heat; once crispy, remove. Use same pan and oil to cook shallots, garlic and butter. Allow to soften, then add sprouts, salt and pepper.
- Cook for approximately 8 minutes or until browned. Drizzle with Balsamic vinegar. Sprinkle with prosciutto.
