I’ve always liked Brussels sprouts, but I fell in love with them a few years ago when I tried roasting them for the first time with shallots and pancetta for Thanksgiving dinner.
Well, this recipe borrows the golden brown seer from the roasting, but achieves it on the stove top. It also adds a fantastic savory sweet glaze and subs in paper thin Prosciutto for the heavier pancetta.
Just wow, all over again.
Since Thanksgiving is just around the corner, and since these little beauties won’t compete for space in the oven on the biggest cooking day of the year, I thought it was a great time to share the recipe with you.
Easy Skillet Brussels Sprouts
First, let me assure you – these are easy.
One large skillet and about 25 minutes is all you need to brown the prosciutto, then cook the vegetables and glaze ingredients. Voila!
The fun part is that the elegant look and rich flavor of this simple side dish will have people thinking you spent twice as long making them as you actually did!
Here are some ideas to save even more time and money on this fabulous fall vegetable dish!
Tips to Save Time
1. Make these ahead and reheat in the oven before serving. The prosciutto should be stored and reheated separately to keep it’s crispy texture.
2. Purchase pre-cut Brussels sprouts. Halved, quartered, or sliced Brussels would all work for this recipe.
3. Use a second pan to brown the prosciutto at the same time the Brussels sprouts are cooking.
Tips to Save Money
1. Substitute white or yellow onion for the shallots.
2. Buy a stalk of Brussels sprouts rather than a bag and remove sprouts yourself – stalks are usually cheaper and have more than the bags.
3. Buy prosciutto at the deli counter – it’s often cheaper than prepackaged slices and you can purchase only what’s needed for this recipe.
- 4 strips of prosciutto cut into large pieces
- 3 Tbsp pastured butter or ghee can substitute reserved bacon grease or pastured lard
- 2 large cloves garlic minced or pressed
- 2 shallots peeled and sliced into strips
- 1 pound Brussels sprouts stems trimmed and cut into halves (or quarters if larger sprouts are used)
- 1 1/2 Tbsp balsamic vinegar*
- 1 tsp raw honey*
- sea salt and pepper to taste
- * For a heavier savory sweet glaze, double the balsamic vinegar and honey.
- In a large skillet over medium high, brown the prosciutto strips on both sides (should be crispy). Set aside.
- In the same pan, melt the butter/ghee.
- Add garlic, shallots and Brussels sprouts, stirring to mix. Allow vegetables to cook, unstirred until the sprouts are seared on one side. Then stir occasionally to ensure even cooking.
- When sprouts are almost done, stir together balsamic vinegar and honey together in a small bowl, then drizzle over the vegetables, stirring well to coat.
- Allow the glaze to thicken slightly and the Brussels to finish cooking (should be fork tender, but not overly soft).
- Top with prosciutto and serve.
Are Brussels sprouts on your seasonal dinner or holiday menu? I’d love to hear your favorite ways to prepare them!