Brussels Sprouts with Prosciutto|
Another Thanksgiving dish from 2001, this simple brussels sprouts dish was very easy to make and tasty. I have a small oven and wanted to serve hot rolls fresh from the oven with dinner, so this year we did a lot of vegetable dishes that were quickly finished on the stovetop with little work, and this recipe fit in perfectly. I prepared and boiled the brussels sprouts the day before and slivered the prosciutto and just removed them from the refrigerator an hour before dinner so they would warm to room temperature. I adore brussels sprouts, and as most people either love them or hate them, a simple preparation like this works really well with them. Be cautious with the salt as the prosciutto is quite salty and use unsalted butter if at all possible so you can finely control the saltiness of the dish.
4 pounds trimmed and halved brussels sprouts
1/2 cup butter
6 ounces slivered prosciutto
Freshly ground black pepper
Boil the brussels sprouts for five minutes or until bright green and tender, but still quite crisp. Do not overcook. Cool to room temperature and refrigerate if you are preparing them in advance. Melt the butter in a heavy skillet over medium-high heat. Add the sprouts and saute briefly to reheat. Add the prosciutto and toss to coat evenly. Season to taste and serve hot.
Makes 8 servings.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes