Brussels Sprouts with Caramelized Onions and Prosciutto
Olive oil, a healthy alternative to butter, adds wholesome goodness to foods like this flavorful side dish of Brussels sprouts, caramelized onions and prosciutto.
2 pounds fresh Brussels sprouts
4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil
1 medium onion, julienned
1 1/2 ounces prosciutto, sliced into 1/2 inch strips
4 tablespoons white balsamic vinegar
Fresh cracked black pepper
- Trim stem end of Brussels sprouts. Discard wilted outside leaves. Boil in salted water until cooked through (about 7 minutes) and just tender. Shock in ice water. Quarter the cooled sprouts.
- In large skillet over medium-high heat, caramelize onions in olive oil for 15 to 20 minutes, stirring frequently. Remove from pan. Place in bowl, mix with prosciutto.
- In the same skillet, over high heat lightly brown Brussels sprouts. Add onion-prosciutto mix and toss. Deglaze by adding white balsamic vinegar and scraping bottom of pan. Season with salt and pepper.
Makes 8 servings.
Recipe and photograph provided by carapelliusa.com via Brandpoint Content; Copyright 1996-2014.