Brussel Sprouts with Proscuitto



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 vote
8 or so
10 Min
15 Min


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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


  • 1Rough 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.
  • 2Add the Brussel Sprouts and lightly saute till a little bit browned on the edges.
  • 3Add 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)
  • 4Add 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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About Brussel Sprouts with Proscuitto

Course/Dish: Vegetables
Other Tag: Quick & Easy

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