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VegOut: Featuring Brussels Sprouts

Posted by The Buzz | March 1, 2015

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For the month of March, The Buzz is partnering with Recipe for Success and their VegOut initiative! Eat 30 veggies in 30 days and share your experiences with us for a chance to qualify for prizes.

We’ll be sharing recipes featuring recipes throughout the month to help inspire some inspiration. Try our recipes and share your own favorite recipes and photos of your veggies successes. See the details on how to join and buzz about the challenge.

For our first recipe, check out this delicious side dish from The Junior League of Houston's Peace Meals cookbook including Brussels sprouts and prosciutto. It wasn’t that long ago that it seemed like Brussels sprouts were one of the least favorite veggies by popular opinion, but now they seem to be beloved in trendy restaurants and by home chefs alike. They’ll be out of season shortly, so go ahead and try them now. Don’t love prosciutto? Substitute bacon instead.

Or, try chopping Brussels sprouts in half and roasting them in the oven for about 30 minutes at 400 degrees with a little bit of olive oil, salt, pepper, and garlic powder for a simple but delicious side dish.

Share with us your favorite Brussels sprouts recipes or what veggie you’re cooking up tonight.

Brussels Sprouts with Prosciutto

In this take on Brussels sprouts, salty prosciutto balances the creaminess of the sauce on the round veggie buds. (Photo: The Junior League of Houston, Inc.)

From Peace Meals

Ingredients:

2 ounces prosciutto, sliced into thin strips
1 pound fresh Brussels sprouts, stems trimmed and halved
2 tablespoons butter
¼ cup minced shallots
½ cup heavy whipping cream
coarse salt and freshly ground pepper

Recipe directions:

Bring a large pot of water to a boil. In a lightly oiled skillet, sauté the prosciutto until crisp. Transfer to a paper towel-lined plate and set aside. Add the sprouts to the boiling water and cook until tender, about three minutes; drain. Melt the butter over medium-high heat in the skillet used to sauté the prosciutto. Add the shallots; sauté for two minutes, and then stir in the sprouts. Add the cream, simmer for two to three minutes, and season with salt and pepper. Top with the prosciutto before serving. Serves 6.

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