Brussels Sprout Braise

Brussel Sprout Braise



  • 6 cups of Brussel Sprouts prepared by removing loose leaves and stems then cutting in half to a quarter depending on size

  • 3 ounces of prosciutto, torn in pieces.  (For a vegan alternative omit prosciutto and add 1/3 cup of roasted pine nuts).

  • 2 tablespoons Olive Oil

  • The juice of 1/4 medium Fresh Lemon

  • 2-3 cloves Garlic chopped




Step 1

Prepare by adding 1/2 cup of water to the pan and bring to boil over high heat.  Next, add Brussel sprouts to water and cook with the top on for 3 minutes.  The water should be pretty much gone at this point.  Simultaneously brown prosciutto in a separate pan until crisp.  Cut or tear in small pieces when cooled.     

Step 2

Decrease the heat to medium and add olive oil.  Stir to coat Brussel sprouts evenly.  Cook for 8 minutes, with the top off, stirring as needed to prevent burning or browning.






Step 3

Add garlic and continue to cook with the top off for about 2 more minutes stirring frequently so nothing burns or browns too much.  Take off heat and add the juice of about 1/4 medium-sized lemon and cooked prosciutto to the pan (For vegan alternative add the roasted pine nuts at this point too).  Stir to distribute evenly.  Enjoy warm!


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