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
- 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
- Steam brussels sprouts in chicken broth for 20 minutes.
- Let them cool, then cut each one in half.
- Place the brussels sprouts in a nonstick pan and drizzle balsamic vinegar, honey, salt and pepper. Fry until crispy.
- 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.
- 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
- Heat oven to 400°.
- 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.
- 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).
- Transfer the vegetables to a baking dish that's large enough to hold the sprouts in mostly a single layer.
- Sprinkle the prosciutto around the vegetables, pour the cream over everything, and top with the Gruyere.
- Bake until the cream and cheese are bubbling, 15 to 20 minutes.
- Top with the bread crumbs. Let cool for about 5 minutes. Serve hot.