SPROUTS WITH CRISPY PROSCIUTTO
Dress simply steamed or boiled Brussels sprouts with butter, lemon and crispy prosciutto for a gluten-free side dish for a festive dinner
Provided by Sara Buenfeld
Categories Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Heat a large frying pan and cook the prosciutto in batches, laying the slices flat in the pan until brown and crispy. Remove from the pan and set aside.
- Steam or boil the sprouts for 7-8 mins until just tender, drain and return to the pan with the butter, lemon zest and some seasoning. Turn the sprouts until well coated, then tip into a serving bowl, tear over the crispy prosciutto and season with freshly ground black pepper.
Nutrition Facts : Calories 89 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
FRIZZLED BRUSSELS SPROUTS WITH ROASTED ROMANESCO
Steps:
- Preheat the oven to 400 degrees F.
- Toss the romanesco with half of the lemon juice, some olive oil and season with salt and black pepper. Put on a baking sheet and place into the oven. Roast until golden brown, about 10 minutes.
- Coat a large saute pan with olive oil. Add the garlic and red pepper flakes and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it - it has fulfilled its garlic destiny!
- Add the Brussels sprouts and toss to combine. Season with salt, and cook until the sprouts have wilted, 2 to 3 minutes.
- Remove the lid, raise the heat to medium-high and let the sprout leaves brown and frizzle, about 5 minutes more. Taste and season with salt if needed.
- Toss with the pomegranate seeds, roasted romanesco and remaining lemon juice.
SHREDDED BRUSSELS SPROUTS WITH PINE NUTS AND PROSCIUTTO
Make and share this Shredded Brussels Sprouts With Pine Nuts and Prosciutto recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Remove root end and core from brussels sprouts, cut in half and thinly slice.
- Heat oil in skillet on medium-high heat. Add prosciutto. Sauté until beginning to crisp. Add sprouts and garlic; sauté for 3 minutes. Cover pan and cook 2 minutes longer or until sprouts are crisp-tender.
- Toss in pine nuts, saute 1 minute and season with salt and pepper.
Nutrition Facts : Calories 176.6, Fat 15.8, SaturatedFat 1.6, Sodium 18.4, Carbohydrate 8, Fiber 2.7, Sugar 1.9, Protein 4
SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO
At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish. Thinly slicing the sprouts is faster, though less refined. The slivered sprouts are then sautéed with cubes of sweet apples, and garnished with an icy, porky snow made from frozen prosciutto grated on a microplane. Grated pecorino cheese can be used instead for a meatless version.
Provided by Melissa Clark
Categories side dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
- Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
- Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 7 grams
UNCLE JOHN'S BRUSSELS SPROUTS WITH PROSCIUTTO AND LEEKS
19 years ago, when our son was just about two months old, a group of single friends decided to have a "pot-luck" Thanksgiving dinner, and this was the dish that we were assigned to make. Our noses were a little out of joint at being assigned a dish, but it was and has continued to be such a hit that it has converted many a brussels sprouts hater to a lover, and everyone in our extended family now asks for the recipe every year. It's a bit heavy on the butter, but if the rest of your meal is relatively healthy, you can probably handle a half cup serving! (And it's diabetic friendly....) To speed preparation on the big day, you can clean, trim and slice the sprouts in half the day before, then keep them in ice cold water until it is time to cook. Note: To some extent we are guestimating the amount of Brussel sprouts needed -- my husband just says "get one of those plastic bags and fill it pretty full of nice, fresh sprouts!"
Provided by ohbother
Categories Vegetable
Time 50m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Fill a large pot like a Dutch oven or stock pot about half way full; heat water to boiling.
- While water is heating, wash and trim Brussels sprouts stalks, remove bruised or tough outer leaves, and cut in half. (This takes forever, so get a helper -- it's more fun that way!).
- Place cleaned and halved Brussels sprouts in boiling water (adding water to cover if needed), return to boiling, and lower heat to prevent boiling over. Simmer sprouts until the outer leaves are bright green and just barely crisp-tender (can stick a fork into one without going all the way through easily). The amount of time this takes will vary depending on the starting temperature of the sprouts, but usually takes about 6 - 10 minutes. Drain and rinse sprouts with cold water to stop cooking; allow to drain again thoroughly.
- While the sprouts are boiling, wash and trim leeks, and chop into roughly 1/4-inch segments. You can include the dark green tops if you want, but they sometimes add a bitter taste, so we usually just use the light colored part of the stalk.
- Chop the butter into roughly half-inch lumps. In a large frying pan (we use one of those giant saute/wok pans), melt the butter over medium heat. When butter is almost melted, add the sliced leeks and saute until they begin to soften. In breaks between stirring, cut the thinly-sliced prosciutto into roughly 1/4-inch strips, and add to the leeks. Takes about 4 minutes.
- Add the drained Brussels sprouts to the pan with the butter, leeks, and prosciutto; saute over medium to medium-high heat until thoroughly heated, stirring frequently, until sprouts are soft and tender. How long takes depends on your crisp to tender ratio preference (I like them slightly on the crisp side, my husband likes them very thoroughly cooked); in general, it takes about 6 to 10 minutes, depending on how cold they were and how much you have when they went into the pan.
- Serve warm. (This is a dish that, if you don't mind very soft Brussels sprouts, will tolerate being kept warm covered on the stove or in the oven for half an hour or so, but we usually cook it as one of the last elements of the feast.).
Nutrition Facts : Calories 88.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 69.2, Carbohydrate 8.2, Fiber 2.6, Sugar 2.1, Protein 2.3
BRUSSELS SPROUTS WITH FRIZZLED PROSCIUTTO
Make and share this Brussels Sprouts With Frizzled Prosciutto recipe from Food.com.
Provided by akgrown
Categories Pork
Time 35m
Yield 12 3/4 cup servings
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over med-high heat. Add prosciutto to skillet , half at a time, and cook until crisp; remove from skillet.
- Reduce heat to medium. Add butter and shallots to skillet. Cook and stir about 2 mins or until shallots begin to soften.
- Add Brussels sprouts, salt, and pepper and cook for 6-8 mins or until heated through. Add vinegar and stir to coat.
- Transfer Brussels sprouts to a serving bowl, top with prosciutto and serve.
Nutrition Facts : Calories 74.4, Fat 4.5, SaturatedFat 2.1, Cholesterol 7.6, Sodium 138.1, Carbohydrate 7.9, Fiber 2.5, Sugar 1.6, Protein 2.6
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Estimated Reading Time 3 mins
- Heat your oven to 300 degrees. Trim the stems off the brussels sprouts and remove any browned outer leaves. Slice the sprouts into halves or quarters, and place them in a medium bowl.
- Melt the butter and pour it over the brussels sprouts. Add the garlic, parmesan, and a generous amount of salt and pepper. Stir to combine.
- Pour the seasoned brussels sprouts onto a parchment-lined baking sheet and place them in the oven. Let bake for about 40 minutes, until they are just starting to brown.
- Chop up the prosciutto, and stir it into the brussels sprouts. Increase the heat to 350 degrees and let the brussels sprouts roast for another 10-15 minutes until browned. Serve immediately.
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