I’ve been seeing variations on this idea for a while but resisted trying them. I’ve never liked the sprouts. As in, alongside olives and mushrooms, they’re the only vegetable I go out of my way to avoid. But R likes them so I decided I’d give them another go and I’m glad I did! They were quite a bit better than any I’ve tried in the past and I’m actually craving the small bowl of leftovers in the fridge and thinking about variations for next time.
- Fresh Brussels Sprouts
- Olive Oil
- Coarse Ground Salt and PepperDice the prosciutto.Slice the shallots into thin rings or slices.Rinse the brussels sprouts and trim the ends.Over medium to medium-high flame, heat a couple of tablespoons of olive oil in a large oven-proof skillet. Add the prosciutto and shallots and cook, stirring occasionally, until the prosciutto gets a bit crispy and the shallots begin to brown.Add the brussels sprouts.Season generously with salt and pepper and cook for a few minutes, until they’re well-coated with oil. Add a little more oil if necessary.Put the whole skillet into a 350 degree oven. Roast for 25 to 30 minutes, stirring occasionally to keep them well-coated with the olive oil. They’re done when they’re tender but just beginning to brown on the outside.Dish them up and serve!