- 6
- 45 mins
Ingredients
- 1/2 C olive oil
- 8 lge garlic cloves, halved
- 6 slices prosciutto, torn in half crosswise
- 1 1/2 lbs brussels sprouts, halved
- Flaky salt
- 2 T lemon juice
- Generous pinch of crushed red pepper
- 8 Juniper berries, crushed & minced
- 1 t finely chopped thyme
- Lemon wedges for serving
Preparation
Step 1
In large skillet, heat oil until simmering. Add garlic, turning once, until golden, @ 3 min. Transfer garlic to plate. In batches, add prosciutto to skillet in single layer & cook over mod. heat, turning until browned & just crisp, @ 3 min. Transfer to paper towels to drain.
Add brussel sprouts to skillet & arrange cut side down. Add generous pinch of salt & cook over mod-hi heat until browned on the bottom, @ 5 min. Turn sprouts & cook over mod heat, tossing occasionally, until just tender, @ 10 min. Remove from heat & stir in lemon juice, crushed red pepper, juniper berries & thyme.
Coarsely chop garlic & tear prosciutto into bite size pieces. then fold into brussels sprouts. Season with salt & serve with lemon wedges.