Caramelized Brussels Sprouts with Prosciutto

A little salty prosciutto goes a long way for delicious flavor in this classy side dish.

Serves 4-6


  • 1-­‐1/2 pounds whole Brussels sprouts (about 3
  • 1 tablespoon olive oil
  • 1 medium shallot, thinly sliced
  • 1 ounce prosciutto, chopped
  • 1/8 teaspoon coarsely ground black pepper
  • 2 teaspoons fresh lemon juice


  1. Bring water to a boil in a large pot lined with a metal steamer. While water is heating, clean and trim the stems from the Brussels sprouts. Steam sprouts for 3-­‐5 minutes, until tender but not too soft, then drain and rinse with cold water.
  2. Heat 1 teaspoon of olive oil, shallots, and prosciutto in a large pan or skillet and sauté on medium-­‐high until prosciutto is slightly crispy and shallots are softened, about 3-­‐5 minutes. Remove from pan and set aside, leaving the remaining oil in the pan.
  3. Reduce heat to medium and add remaining 2 teaspoons olive oil. Halve Brussels sprouts lengthwise and add to pan, outer leaves up, and cook until caramelized, about 7-­‐9 minutes. Flip and cook another 2-­‐3 minutes.
  4. Remove from heat and toss with shallots and prosciutto mixture, sprinkle with black pepper, and drizzle with lemon.