Damn good Brussel sprouts
- Oct 19th 2010
I’ve got a recipe for you today, this one’s kick ass especially for those of you who think you’re not fans of Brussel sprouts.
I’d love to take credit for this, but I got it from AllRecipes.com. This may be coming to Thanksgiving dinner with me this year.
- 2 or 3 slices of Prosciutto, chopped well. I got some crazy amazing duck prosciutto from my farmer’s market and used that
- Two pats of butter
- About 1/4 cup of either pine nuts or blanched almonds chopped well
- About a pound of Brussel sprouts cored and either shredded or chopped up really well
- 1/2 of a small yellow onion, minced
- Celtic Sea salt and pepper to taste
- Take out your big skillet and cook the prosciutto for a bit until the fat melts and it starts to get a little crispy. Set aside.
- Melt the butter in the same skillet with the prosciutto fat, add the nuts and cook until browned.
- Add the Brussel sprouts and onion to the pan, cook over medium heat until done, only about 7 minutes.
- Stir in crumbled prosciutto, mix well, season and serve.
I served this with roasted beets and turnips over brown rice, it was filling and delicious.
If you can wrangle up some duck prosciutto, do so immediately it’s sublime. I got some from the Hudson Valley Duck Farm, I don’t know if they ship, but it’s worth a call to find out. Their number is (845)292-2500.