Brussels Sprouts with Gruyere and Prosciutto

Growing up I was never introduced to brussels sprouts. Mom and Dad never made them therefore I had no idea what I was missing. It’s funny how a lot of people aren’t big fans of this green vegetable and I can see why. if they aren’t cooked just right the smell and flavor can be bland. I am thankful the first time I had them they were home cooked by Anna and quite impressive in flavor. Below is her simple recipe.

Anna’s Brussels Sprouts

Ingredients:

• 4 cups brussels sprouts
• 1/2 cup chicken broth
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• Salt and pepper to taste
• 1 cup toasted almonds

Instructions:

1. Steam brussels sprouts in chicken broth for 20 minutes.
2. Let them cool, then cut each one in half.
3. Place the brussels sprouts in a nonstick pan and drizzle balsamic vinegar, honey, salt and pepper. Fry until crispy.
4. Add toasted almonds before serving.

Brussels Sprouts with Prosciutto

I found this recipe online as well as the Six Seasons cookbook (a new way with vegetables), which by the way is one of my favorite cookbooks. The first time I made this recipe I couldn’t believe how easy it was and how flavorful the dish was. Anything with prosciutto in it is bound to taste good.

Brussels Sprouts with Gruyere and Prosciutto

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Serves: 5 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
• 1 Medium onion, cut into small chunks (6-8 ounces)
• 1 tablespoon Extra Virgin Olive Oil
• 1/2 teaspoon Kosher salt and freshly ground black pepper
• 2 ounces Prosciutto, chopped
• 1 cup heavy cream
• 1/4 pound Gruyere Cheese, grated
• 1/4 cup dried bread crumbs

Instructions

1. Heat oven to 400°.
2. Put the Brussels sprouts and onion chunks into a large bowl, drizzle in of olive oil, season with salt and pepper, and toss to distribute the oil.
3. Spread over a rimmed baking sheet and roast until the sprouts are mostly tender but still have a bit of resistance when you poke them with a knife, 15 to 20 minutes. (Leave the oven on).
4. Transfer the vegetables to a baking dish that's large enough to hold the sprouts in mostly a single layer.
5. Sprinkle the prosciutto around the vegetables, pour the cream over everything, and top with the Gruyere.
6. Bake until the cream and cheese are bubbling, 15 to 20 minutes.
7. Top with the bread crumbs. Let cool for about 5 minutes. Serve hot.