Caramelized Shaved Brussels Sprouts

How about a new side dish that brings plenty of flavor to the table while being easy to prepare? This tasty side dish pairs with many main dishes and uses that much maligned vegetable nearly everyone hates from childhood, but enjoys as an adult and is available just about year round. The quick preparation is a bonus and is versatile with key substitutions. Don’t have diced prosciutto? Use bacon. No shallots? Substitute white, red or yellow onions or even scallions. You can use bacon drippings instead of butter to increase the smoky bacon flavor. Heck, you can drizzle the final results with balsamic glaze or honey to add a sweet slant to the dish. If there is one tough aspect of the dish, that would be shaving the little green cabbage look-a-likes. I cleaned the tough outer leaves, but did not trim the stem so I could use it as a handle when I passed it through my mandoline. If you do not have a mandoline, simply split the sprout and finely slice the halves cut side down, leaving the stem (butt) end. All in all, it is not a difficult dish to prepare. I think this dish will find a way into regular rotation so I can enjoy these green morsels in more ways than roasted or sauteed. Give this dish a try, I think you will agree it makes for a tasty addition to your meal!

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Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 1

Ingredients

8 oz Brussels Sprouts
1 oz prosciutto, diced
1 oz shallot, thinly sliced
2 small garlic cloves, approximately ¼ oz, sliced thinly or slivered
2 tsp butter, divided
juice of ½ lemon, approximately 2+ tablespoons

Instructions

Clean the tough outer leaves from the sprouts but leave the stem end untrimmed.
If using a mandoline, carefully slice while holding the stem end. If using a knife, cut the sprouts in half and finely slice each half with the cut side down, leaving the tough white stem end.
In a medium saute pan or small wok over Medium/Medium-High heat, melt half the butter until foaming and add the prosciutto.
Crisp the prosciutto for 1 - 2 minutes, then add the sliced shallot.
Saute the shallot until lightly browned, approximately 3 - 5 minutes.
Add the garlic and cook for 30 seconds until fragrant.
Add the remaining butter and swirl to melt.
When melted, add the shaved sprouts and toss to combine.
Cook to wilt down and allow the butter mixture to brown some shavings, approximately 3 - 5 minutes - depending on how browned you want the results.
Add salt and pepper to taste.
When ready to serve, squeeze the lemon over top and toss to combine before serving.

Notes

Some substitution or addition options are:
Bacon, Pancetta, or Guanciale for Prosciutto
Onion or Scallions for Shallot
Balsamic Glaze or Honey to add sweetness

Clean the tough outer leaves from the sprouts but leave the stem end untrimmed. If using a mandoline, carefully slice while holding the stem end. If using a knife, cut the sprouts in half and finely slice each half with the cut side down, leaving the tough white stem end. In a medium saute pan or small wok over Medium/Medium-High heat, melt half the butter until foaming and add the prosciutto.

Crisp the prosciutto for 1 – 2 minutes, then add the sliced shallot.

Saute the shallot until lightly browned, approximately 3 – 5 minutes.

Add the garlic and cook for 30 seconds until fragrant.

Add the remaining butter and swirl to melt. When melted, add the shaved sprouts and toss to combine.

Cook to wilt down and allow the butter mixture to brown some shavings, approximately 3 – 5 minutes – depending on how browned you want the results. Add salt and pepper to taste.