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5 classic, almost-meatless recipes

By: Enrique Gili on Sept. 21, 2011, 10:03 a.m.
Brussels Sprouts and Prosciutto

Photo: Enrique Gili

4 of 7

Brussels Sprouts and Prosciutto

Brussels sprouts cooked on the tender side of crunchy blend deliciously with crispy prosciutto.

Brussels Sprouts and Prosciutto


  • 2 cups Brussels sprouts, halved and trimmed
  • 1/2 teaspoon olive oil
  • 3 slices prosciutto, chopped into strips
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • dash black pepper
Time estimates

Prep time: 10 minutes

Total time: 30 minutes


  1. Trim stems and remove loose outer leaves of Brussels sprouts and rinse.
  2. Cook halved sprouts in a pot of boiling water until outer leaves turn bright green and center becomes tender, about six minutes. Drain. Set aside small amount of broth.
  3. Meanwhile add olive oil to large skillet over medium-high heat. Add prosciutto. Stir occasionally until crisp, about five minutes. Remove prosciutto and reduce heat.
  4. Using same skillet add sprouts, butter, salt, pepper and broth. Stir until liquid is reduced, about six minutes. Add prosciutto. Serve hot or cold.
Serves 4