Maple-Glazed Brussels Sprouts with Prosciutto


2 tbsp vegetable oil
2 tbsp butter
1 1/2 lb Brussels sprouts, trimmed and halved
2 shallots, thinly sliced
3 cloves garlic, minced
1/4 cup chicken broth
2 tbsp maple syrup
2 tbsp red wine vinegar
1 tbsp brown sugar
1/2 tsp salt
1 pkg (4 oz) Fiorucci Prosciutto, torn
3 tbsp chopped toasted pecans
3 tbsp crumbled goat cheese
1 tbsp chopped fresh chives


1. In large cast iron skillet set over medium-high heat, heat oil and butter; sauté Brussels sprouts, shallots and garlic for 8 to 10 minutes or until almost tender.

2. Whisk together chicken broth, maple syrup, vinegar, sugar and salt until smooth. Add to skillet; tossing with Brussels sprouts mixture until well coated. Simmer for 5 to 8 minutes or until liquid has evaporated and Brussels sprouts are tender and glazed.

3. Transfer to serving platter. Top with torn prosciutto; sprinkle with pecans, goat cheese and chives.

Tip: For an added kick, add a dash of sriracha sauce or your favorite hot sauce when sautéeing the Brussels sprouts.