1 small onion, quartered and sliced
6 oz cubed prosciutto
3 cloves garlic, minced
1 1/2 lb small Brussels sprouts, halved
1/3 cup water or stock
3-4 sprigs’ worth of thyme
freshly ground black pepper
In a medium skillet, saute the prosciutto, onions, and garlic. Add the sprouts and saute until starting to brown. Add the water or stock, salt, pepper and thyme, and cover. Cook 5 minutes or until nearly fork-tender. Remove the lid and saute until the liquid has evaporated and the Brussels sprouts have caramelized.
This is one of those super simple recipes that turn out way better than you’d think. The trick is with the water/stock step. It not only speeds up the time it takes to make the Brussels sprouts by lightly steaming them, it really infuses them with the flavors of the onion, prosciutto, and thyme. Then you lift the lid, let it evaporate, and you have super flavorful caramelized sprouts. It is a wonderful side dish for this time of year, equally at home on a weeknight as it is on a holiday.
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