Skillet Brussels Sprouts with Honey Balsamic Glaze & Prosciutto
Pan fried Brussels sprouts with a savory sweet glaze and Prosciutto garnish - delicious enough for the holiday table, but easy enough for a weeknight dinner!
Servings 4
Ingredients
- 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.
Instructions
- 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.