brussel sprouts with proscuitto

Name: Brussel Sprouts with Proscuitto
Prep time: 10 min
Cook time: 15 min
Yield: 8
Ingredients: 20 - fresh brussel sprouts (approximate amount), stems cut, ugly leaves removed and cut in half; 1 package(s) sliced mushrooms (baby portabellas are great); 4-5 slice(s) proscuitto; 1/4 cup(s) finely diced sweet onion; 2-3 clove(s) fresh minced garlic; 1 cup(s) chicken stock; 2 tablespoon(s) butter or olive oil (even margarine is ok); - salt and fresh ground pepper to taste

(1 RATING)

51 Pinches 1 Photo

Stephanie Morris

Valley Springs, CA

Updated on Nov 27, 2011

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.

Rate

prep time 10 Min

cook time 15 Min

method ---

yield 8 or so

Ingredients

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

How To Make brussel sprouts with proscuitto

Step 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.

Step 2

Add the Brussel Sprouts and lightly saute till a little bit browned on the edges.
Step 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)
Step 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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