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?)
Maple Glazed Brussels Sprouts with Prosciutto
What you need:
- 2-3 c. Brussels Sprouts, washed, and sliced in half (depending on your pan size!)
- 1/2 c. stock (I prefer beef for this recipe but any will work)
- 2-3 tbsp maple syrup
- 2 tbsp olive oil
- 6-8 slices of prosciutto, cut into small pieces
What you do:
- In a large sauce pan, add 1 tbsp oil and the prosciutto and cook on medium until the meat is slightly crispy and the oil is mostly gone.
- Add another tbsp oil to pain and coat evenly.
- Working from the outside in, place the Brussels Sprouts face down in the pan (This is important because the center of your pan is the hottest so by working from the outside, each will have relatively equal cooking time versus temperature.)
- Cover with the stock and drizzle the maple syrup over them.
- Cook uncovered on low until the liquid evaporates. The outside will be crispy and the inside will be soft and you will want to hug me.