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


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


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.

About Brussel Sprouts with Proscuitto

Course/Dish: Vegetables
Other Tag: Quick & Easy