Brussels sprouts are served at many a Thanksgiving table, and yet so many people say they don’t care for them. If you are looking to make some Brussels sprouts converts this year, try this. This is the best time of year to eat Brussels sprouts because they are young and fresh and in season, and cold weather tempers their bold, earthy flavor with a little sweetness. The brown butter and prosciutto add richness and crunchy texture, and the caramelization on the sprouts gives them a roasted flavor, without roasting. —Marti Kennedy
4 as a side
thinly sliced prosciutto
salt and pepper to taste
In This Recipe
Prepare your sprouts by cutting a thin slice off the ends, pulling off any outside leaves that are brown or wilted, and making a small “x” in the bottom of each sprout’s stem. If they’re very small, just trimming the stem is enough, or if you don't feel like fussing, you can simply slice the sprouts in half pole-to-pole.
Stack your prosciutto slices, roll them along the long edge, and slice into 1/4″ slices. Break apart a bit with your fingers.
In a 12″ saute pan (with a lid) over medium heat, melt your butter, and allow it to foam and subside. It will start to brown now, and when it has just started to brown, sprinkle in your prosciutto ribbons. Brown the prosciutto and butter together, lowering the heat if you are worried about burning the butter.
When your prosciutto is browned and nearly crispy, toss in your sprouts, and stir to completely coat with the butter. Sprinkle some salt over them, put the lid on the pan, and lower the heat to medium-low. It’s okay to check them once or twice to make sure they aren’t burning, but don’t lift the lid more than once or twice, because you’ll let out too much moisture.
When the sprouts are tender (about 5-10 min. tops), and some have browned deeply (caramelization is your friend), taste to adjust seasonings, add any salt or pepper you want, and serve them. Make sure everyone gets some crispy crunchy prosciutto on top.