Brussels Sprouts Saute Recipe

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Brussels Sprouts Saute Recipe

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Salty, savory and sprinkled with Parmesan, even people who don't like brussels sprouts love this dish. The onions and garlic add tremendous flavor.—Deirdre Cox, Kansas City, Missouri
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 pounds fresh Brussels sprouts, thinly sliced
  • 3 tablespoons canola oil
  • 1 large onion, finely chopped
  • 7 thin slices prosciutto or deli ham (about 5 ounces), cut into strips
  • 4 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2/3 cup plus 3 tablespoons grated Parmesan cheese, divided

Directions

In a Dutch oven, bring 8 cups water to a boil. Add Brussels sprouts; cook, uncovered, 3-4 minutes or until tender. Drain.
In a large skillet, heat oil over medium-high heat. Add onion and prosciutto; cook and stir 5-6 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add Brussels sprouts, pepper and salt; heat through. Stir in 2/3 cup cheese. Sprinkle with remaining cheese. Yield: 8 servings.
Originally published as Brussels Sprouts Saute in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, pjls

Nutritional Facts

3/4 cup: 169 calories, 10g fat (2g saturated fat), 19mg cholesterol, 474mg sodium, 13g carbohydrate (3g sugars, 5g fiber), 11g protein.

  • 2 pounds fresh Brussels sprouts, thinly sliced
  • 3 tablespoons canola oil
  • 1 large onion, finely chopped
  • 7 thin slices prosciutto or deli ham (about 5 ounces), cut into strips
  • 4 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2/3 cup plus 3 tablespoons grated Parmesan cheese, divided
  1. In a Dutch oven, bring 8 cups water to a boil. Add Brussels sprouts; cook, uncovered, 3-4 minutes or until tender. Drain.
  2. In a large skillet, heat oil over medium-high heat. Add onion and prosciutto; cook and stir 5-6 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add Brussels sprouts, pepper and salt; heat through. Stir in 2/3 cup cheese. Sprinkle with remaining cheese. Yield: 8 servings.
Originally published as Brussels Sprouts Saute in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, pjls

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