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brussel sprouts with proscuitto

(1 rating)
Recipe by
Stephanie Morris
Valley Springs, CA

My family loves this side dish, it's so easy I don't know why I don't make it more often but I usually only make this on special dinners or holidays.

(1 rating)
yield 8 or so
prep time 10 Min
cook time 15 Min

Ingredients For brussel sprouts with proscuitto

  • 20
    fresh brussel sprouts (approximate amount), stems cut, ugly leaves removed and cut in half
  • 1 pkg
    sliced mushrooms (baby portabellas are great)
  • 4-5 slice
  • 1/4 c
    finely diced sweet onion
  • 2-3 clove
    fresh minced garlic
  • 1 c
    chicken stock
  • 2 Tbsp
    butter or olive oil (even margarine is ok)
  • salt and fresh ground pepper to taste

How To Make brussel sprouts with proscuitto

  • 1
    Rough chop your Prosciutto and put it with the onion, galic and the butter or oil in a frying pan or saute pan over medium heat.
  • 2
    Add the Brussel Sprouts and lightly saute till a little bit browned on the edges.
  • 3
    Add mushrooms and lightly saute them, sprinkle the salt and pepper over lightly. (I generally add a pinch of sea salt and a generous pinch of fresh cracked pepper)
  • 4
    Add the chicken stock and put a lid on, lower the heat and simmer for a few more minutes till the Brussel Sprouts are cooked thru but still firm. Drain and remove to serving dish. This can be served with a sprinkling of fresh grated parmesan cheese or it stands alone just fine.

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