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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
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
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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