Sautéed Brussels Sprouts and Apple With Prosciutto
- Total Time
- 30 minutes, plus freezing
- Rating
- Comments
- Read comments
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Ingredients
- 2ounces thinly sliced prosciutto (see note)
- 3tablespoons extra-virgin olive oil
- 2large Golden Delicious apples, cored and cut into ¼-inch cubes
- 1½pounds brussels sprouts, trimmed and very thinly sliced
- ¾teaspoon kosher salt, more as needed
- ¾teaspoon black pepper, as needed
Nutritional analysis per serving (8 servings)
126 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 5 grams protein; 352 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
- Step 2
Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
- Step 3
Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.
- If you can get a chunk of prosciutto, often available from an end piece, feel free to use it instead of stacking the slices.
Private Notes
Comments
Lightly crisped sage leaves (spray with oil spray and roast at 400F) and/or sage sautéed in butter provides some of the smokey flavor imparted by bacon. It's often used in vegetarian soups and stews with garlic.
Second time I've cooked this, and improved by cutting small brussels sprouts in quarters rather than thin slices, and adding 1/4" diced prosciutto instead of grating. Had a Granny Smith apple on hand, which adds more flavor than a golden delicious in my opinion.
As with all Melissa Clark recipes I've tried, this is reliable and flexible for the cook. Used the Pecorino instead of the prosciutto for the vegetarian version only because I had the former in house and not the latter. Subbed local orchard Honeycrisps that were gifts from friends for the specified Golden Delicious. Outcome was delightful. Although added less salt than recipe suggested as I knew cheese would add a fair amount at end. A keeper.
Wonderful as is and fun to riff on! A little pancetta… a little balsamic vinegar… some toasted slivered almonds… All delicious!
Used bacon and then sautéed the apples in the bacon grease, adding the Brussels sprouts. Excellent and quite easy.
Second time I cooked this and I had some cooked scallops left (I cook for one!) and tossed them in... yummy too.
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