Brown Butter Brussels Sprouts with Prosciutto

But first, as promised, photos of fabulous food!

Scalloped Potatoes and Ham with Mornay Sauce

Turkey-Black Bean Burrito with Cabbage Kohlrabi Slaw, Mole, Chimichurri, Guacamole, and Sour Cream

Shrimp Vegetable Curry and Sauteed Rice with Leeks

The Mornay Sauce was an assigned recipe for America’s Test Kitchen Cooking School, and I had leftover ham just waiting for some potatoes and cheese sauce to party with.

The turkey and molé were leftover from another America’s Test Kitchen recipe, Turkey Breast en Cocotte with Molé.

The curry sauce is from Jamie’s Food Revolution, by Jamie Oliver, and I used up lots of vegetables, and some easy, frozen shrimp, already peeled and ready to go (wild caught in the US-the Asian frozen shrimp in the markets is dicey, farm-raised, subject to few if any laws or regulations, and often found to be contaminated with all manner of crap, literally). The rice recipe is from Penzey’s One Magazine. I will post both of these recipes soon for you, because this meal was just as tasty as it looks.

Now, onto the Brussels sprouts. They’re served at many a Thanksgiving table, and yet so many people say they don’t care for them. If you are looking to make some Brussels sprouts converts this year, try this. This is the best time of year to eat Brussels sprouts because they are young and fresh and in season, and cold weather tempers their bold, earthy flavor with a little sweetness.

Brown Butter Brussels Sprouts with Prosciutto

1 pint Brussels sprouts
2 T unsalted butter
2 oz thinly sliced prosciutto
salt and pepper

So few ingredients, and yet, such remarkable flavor. Here we go.

1. Prepare your sprouts by cutting a thin slice off the ends, pulling off any outside leaves that are brown or wilted, and making a small “x” in the bottom of each sprout’s stem. If they’re very small, just trimming the stem is enough, or if you’re not feeling subtle, you can simply slice the sprouts in half pole-to-pole.

2. Stack your prosciutto slices, roll them along the long edge, and slice into 1/4″ slices. Break apart a bit with your fingers.

3. In a 12″ saute pan (with a lid) over medium heat, melt your butter, and allow it to foam and subside. It will start to brown now, and when it has just started to brown, sprinkle in your prosciutto ribbons. Brown the prosciutto and butter together, lowering the heat if you are worried about burning the butter.

4. When your prosciutto is browned and nearly crispy, toss in your sprouts, and stir to completely coat with the butter. Sprinkle some salt over them, put the lid on the pan, and lower the heat to medium-low. It’s okay to check them once or twice to make sure they aren’t burning, but don’t lift the lid more than once or twice, because you’ll let out too much moisture.

5. When the sprouts are tender (about 5-10 min. tops), and some have browned deeply (caramelization is your friend), taste to adjust seasonings, add any salt or pepper you want, and serve them. Make sure everyone gets some crispy crunchy prosciutto on top.

Now for the disclaimer: Some people (I’m looking at you Husband) will remain unimpressed (make your best McKayla face here), but that just means there’s more for you. The Boy and I can easily eat a whole pan of these by ourselves. Not a problem.

Have a wonderful Thanksgiving, hug your family tight, and I’ll see you soon, somewhere on down the Road.

  1. “bold, earthy flavor” Translation: Tastes like dirt.
    Sorry, I have yet to see a recipe that can make these things palatable. A for effort though. Ditch the sprouts, and substitute some other tasty veg and this recipe rocks. I snitched some of the prosciutto from the pan. YUM!



    1. As I said, that’s fine, it’s just more tasty sprouts for me. ;)



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