Brussel Sprouts with Prosciutto and Pine Nuts

Servings: 8 to 10
Time: 10 minutes prep, 10 minutes cooking
Difficulty: very easy
Print

A colleague brought this dish to a potluck a number of years ago and I begged for the recipe. This is a fresh, tasty and colourful side dish that has become a hit with many people in my family. We serve it with our Thanksgiving and Christmas turkeys, but you can certainly serve it as a side dish any time. No matter how much we make, it gets eaten up. With only 5 ingredients, this is a healthy and clean tasting dish!

Ingredients

40 medium to large brussel sprouts
10 slices cured prosciutto, sliced paper thin
¼ cup olive oil
¼ to ⅓ cup pine nuts
⅛ tsp, or less, ground pepper

Directions

Toast pine nuts in a non stick pan over medium heat until golden brown. (You could also do it on a baking sheet in the oven). Remove from heat and set aside
Wash and dry brussel sprouts. Trim end and slice in half, lengthwise
Heat olive oil in non stick pan. Add brussel sprouts to pan. Stir to coat and cook until bright green and fork tender. (If pan is drying out as brussel sprouts are cooking, add a splash of water rather than adding more olive oil). Stir frequently
Slice prosciutto into pieces and add to pan, along with pine nuts. Stir to combine and heat through.

Tips: 1) Watch pine nuts closely if doing them on the stove…they can go from golden to burnt quickly!! 2) Cover brussel sprouts with a lid before adding prosciutto and nuts to speed up cooking time slightly

posted by: everydayhomegourmet.blog/

Every Day Home Gourmet

great food, simply prepared