Maple Glazed Brussels Sprouts with Prosciutto

Nov 23, 2010 by

Why yes, I DID just post an Oven-Braised Brussels Sprouts recipe only a couple of weeks ago. However, my love for the wee baby cabbages run deeply and since I literally rarely make the same dish more than once a month or so, I wanted to try something different.

I had bought prosciutto to wrap around asparagus for dinner but apparently every produce item in the country is not in season and therefore goes bad in a day and it was gross. (Tip: Asparagus smells fishy when it goes bad.) So I decided to figure something out new with the always-present package of Brussels Sprouts in my fridge.

The saltiness of the prosciutto with the sweetness of the maple syrup make this an amazing side dish that would be perfect for Thanksgiving. (Can you tell I am a big fan of mixing sweet and savory?)

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  1. Due to the stigma attached to brussel sprouts, I’ve never had them. I think that will change in the near future. This not only looks damn good, it sounds good and EASY.

    Do I have to come to IA to hug you or are you coming back East anytime soon?!

  2. Jan

    I do something similar to this, only with butter instead of olive oil and walnuts instead of prosciutto – it’s one of the most popular recipes on my site this time of year.

  3. Just had this for dinner and it was DELISH! My husband really enjoyed it too.

  4. OMG this was amazing. I did want to hug you when I took that first bite. You rock!


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