Brussel Sprouts with Prosciutto & Juniper

By [e-mail]

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

Details

Servings 6
Cooking time 45mins

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.