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
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
ROASTED BRUSSELS SPROUTS PIZZA WITH PROSCIUTTO AND BROWN SUGAR-BALSAMIC ONIONS
A great pizza to surprise your dinner guests with, this a perfect balance of sweet and salty. The caramelized onions give off a tangy, sweet flavor that pairs well with the salty feta and rich roasted Brussels sprouts. The crust is crisp on the edges and the cheese is creamy. This is delicious! Serve it for dinner or cut it into squares for a delicious appetizer.
Provided by NicoleMcmom
Categories Pizza
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Set pizza dough out to come to room temperature while other ingredients are prepared.
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
- Toss Brussels sprouts with 1 tablespoon olive oil, and 1/2 teaspoon each salt and pepper. Arrange in a single layer on the prepared baking sheet.
- Roast in the preheated oven until browned and tender, about 12 minutes. Remove from the oven. Increase heat to 450 degrees F (230 degrees C).
- While the Brussels sprouts are roasting, heat 1 tablespoon oil in a medium skillet over medium heat. Cook onion in the hot oil, stirring often, until very soft and golden brown, about 15 minutes. Season with remaining 1/2 teaspoon each salt and pepper; cook for 2 minutes. Add balsamic vinegar and brown sugar and cook, stirring constantly, until slightly thickened and rich in color, about 2 more minutes. Remove from heat and set aside.
- Form dough into a 14-inch wide circle. Brush remaining 1 tablespoon olive oil evenly over the dough. Arrange onions, Brussels sprouts, and prosciutto over top and sprinkle evenly with mozzarella and feta cheeses.
- Bake in the preheated oven until crust is browned and a bit crispy and the cheeses are melted, 13 to 15 minutes.
- Sprinkle with thyme and cut into 8 slices to serve.
Nutrition Facts : Calories 590.2 calories, Carbohydrate 65.6 g, Cholesterol 41.7 mg, Fat 25.9 g, Fiber 3.8 g, Protein 23 g, SaturatedFat 7.9 g, Sodium 1830.4 mg, Sugar 13.2 g
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
BRUSSEL SPROUTS WITH PROSCIUTTO
Steps:
- Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Cut any large sprouts in half lengthwise.
- In a large Dutch oven bring a large amount of salted water to boiling. Carefully add Brussels sprouts and cook for 6 to 8 minutes until just tender. Centers should still be slightly firm. Drain and spread out in a shallow baking pan.
- Place sprouts in an airtight container and refrigerate up to 24 hours.
- When ready to serve, heat oil in a 12 inch skillet over medium 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 minutes or until shallots begin to soften.
- Add Brussels sprouts, salt, and pepper to skillet. Cook and stir Brussels sprouts about 8 minutes or until heated through. Add vinegar and stir to coat. Transfer Brussels sprouts to a serving bowl. Top with prosciutto and serve.
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
More about "brussel sprouts with prosciutto recipes"
CRISPY BRUSSEL SPROUTS RECIPE WITH PROSCIUTTO - IT IS A KEEPER
From itisakeeper.com
5/5 (8)Total Time 30 minsCategory Side DishCalories 130 per serving
BRUSSELS SPROUTS WITH CRISP PROSCIUTTO RECIPE | MYRECIPES
From myrecipes.com
5/5 (18)Calories 79 per servingServings 6
- Heat pan coated with cooking spray over medium-high heat. Add Brussels sprouts; sauté 3 minutes or until lightly browned. Add butter, salt, and pepper, stirring until butter melts. Remove from heat; drizzle with juice. Add prosciutto; toss to combine.
- Note: Pull off any limp outer leaves, and closely trim the stem end-don't cut too much off, or the Brussels sprouts may fall apart.
ROASTED BRUSSELS SPROUTS WITH PROSCIUTTO - TASTY KITCHEN
From tastykitchen.com
ROASTED BRUSSELS SPROUTS AND PROSCIUTTO PASTA - TASTY …
From tastykitchen.com
ROASTED BRUSSELS SPROUTS AND PROSCIUTTO BITES RECIPE
From tablespoon.com
SPICY BRUSSELS SPROUTS WITH PROSCIUTTO - PROSCIUTTO DI …
From parmacrown.com
BRUSSELS SPROUTS WITH PROSCIUTTO AND PARMESAN RECIPE
From cdkitchen.com
BRUSSELS SPROUTS WITH PROSCIUTTO AND WALNUTS RECIPE
From myrecipes.com
SMASHED BRUSSEL SPROUTS WITH CRISPY PROSCIUTTO
From swirlsofflavor.com
GARLIC-PROSCIUTTO BRUSSELS SPROUTS - RASA MALAYSIA
From rasamalaysia.com
BRUSSELS SPROUTS WITH PROSCIUTTO - EVERYDAY EILEEN
From everydayeileen.com
ROASTED BRUSSELS SPROUTS WITH RED ONION AND PROSCIUTTO
From cookingwithnonna.com
BRUSSELS SPROUTS WITH BALSAMIC GLAZE & PROSCIUTTO
From joeandtheglutenfreelife.com
BRUSSELS SPROUTS & PROSCIUTTO SKILLET PIZZA | RECIPES | MYFITNESSPAL
From blog.myfitnesspal.com
SAUTEED BRUSSELS WITH PROSCIUTTO - FIT HAPPY FREE
From fithappyfree.com
CRISPY PROSCIUTTO & BRUSSELS SPROUTS - DELALLO
From delallo.com
CARAMELIZED BRUSSELS SPROUTS WITH PROSCIUTTO CRISPS
From lcbo.com
10 BEST BRUSSEL SPROUTS WITH PROSCIUTTO RECIPES | YUMMLY
From yummly.com
BRUSSELS SPROUTS WITH PROSCIUTTO - STELLA'S KITCHEN
From blog.giallozafferano.com
BRUSSELS SPROUTS WITH PROSCIUTTO - CRUMB TOP BAKING
From crumbtopbaking.com
BRUSSELS SPROUTS WITH PROSCIUTTO - KETO COOKING WINS
From ketocookingwins.com
PROSCIUTTO PARMESAN BRUSSELS SPROUTS - COOKING IN MY GENES
From cookinginmygenes.com
BRUSSELS SPROUTS WITH PROSCIUTTO - HE & SHE EAT CLEAN
From heandsheeatclean.com
DINNER FOR TWO: SHAVED BRUSSELS SPROUTS & PROSCIUTTO ... - WRY TOAST
From wrytoasteats.com
SHREDDED BRUSSELS SPROUT AND PROSCIUTTO SALAD. - HALF BAKED HARVEST
From halfbakedharvest.com
SHAVED BRUSSELS SPROUTS WITH PROSCIUTTO | COOKING ON THE WEEKENDS
From cookingontheweekends.com
SAUTéED BRUSSELS SPROUTS WITH CRISPY PROSCIUTTO RECIPE - KUDOS …
From kudoskitchenbyrenee.com
SMASHED BRUSSELS SPROUTS WITH CRISPY PROSCIUTTO RECIPE
From bestcraftsandrecipes.com
ROASTED BRUSSEL SPROUTS WITH CRISPY PROSCIUTTO, PECANS, AND GOAT …
From bonappeteach.com
CRISPY BRUSSELS SPROUTS WITH PROSCIUTTO CHIPS RECIPE - SUNSET …
From sunset.com
PASTA WITH BRUSSELS SPROUTS AND PROSCIUTTO
From nothankstocake.com
BRUSSELS SPROUTS WITH PROSCIUTTO AND JUNIPER RECIPE
From foodandwine.com
GRILLED BRUSSEL SPROUT, WALNUT, PROSCIUTTO AND …
From chefspencil.com
5 MOUTHWATERING RECIPES THAT'LL CHANGE THE WAY YOU SEE BRUSSELS …
From allrecipes.com
BRUSSELS SPROUTS WITH PROSCIUTTO RECIPE | JAMES BEARD …
From jamesbeard.org
CRISPY BRUSSEL SPROUTS WITH PROSCIUTTO | RECIPELION.COM
From recipelion.com
RECIPE: ONE-PAN PROSCIUTTO GNOCCHI WITH BRUSSELS SPROUTS
From blueapron.com
ROASTED BRUSSELS SPROUTS ON CHEESE SAUCE WITH PROSCIUTTO CRUMBS
From simply-delicious-food.com
GRILL ROASTED BRUSSELS SPROUTS WITH FENNEL AND PROSCIUTTO
From amazingribs.com
SAUTEED BRUSSELS SPROUTS WITH PARMESAN, PROSCIUTTO
From instructables.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love