- 6
Ingredients
- 2 1/2 pounds Brussels sprouts, washed and trimmed
- 8 cloves of garlic, peeled
- 3 tablespoons olive oil
- 3 shallots or 1/2 small onion, coarsely chopped
- 6 thin slices prosciutto, chopped
- Coarse sea or kosher salt and freshly ground black pepper, to taste
Preparation
Step 1
Bring a large pot of water to a boil over high heat. Add Brussels sprouts and peeled garlic cloves and blanch for 4 to 5 minutes. Pour into a colander, drain and rinse with cold water until completely cool. Slice Brussels sprouts in half and cut garlic cloves into thin slivers.
Heat a large skillet over medium high heat. Add olive oil and shallots or onion and sauté until tender, about 2 minutes. Add prosciutto and sauté 1 minute. Add Brussels sprouts and slivered garlic and shake the pan or stir well to combine the ingredients. Cook, without stirring, for 2 to 3 minutes. Shake or stir the ingredients again, and then cook, without stirring for 2 to 3 minutes more, until shallots and Brussels sprouts begin to caramelize. Season to taste with a sprinkling of the coarse salt and freshly ground black pepper.