Prosciutto is Italy’s elegant expression of ham. Ours is hand-selected, hand-trimmed and carefully aged to give it a lightly salty, floral flavor. It’s as beautiful on the plate as it is on your palate.
Maple-Glazed Brussels Sprouts with Prosciutto
This Thanksgiving side dish will steal the spotlight on the dinner table – good thing this recipe is easily doubled for a larger crowd!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
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.