• Rick the Gourmet Realtor


Rick's Jazzed-Up Brussel Sprouts


  • 24-30 Brussel Sprouts, remove outer layer & halve

  • 4 Slices Prosciutto

  • 1/2 Cup Pine Nuts

  • 1/2 Cup Dried Cranberries

  • 2-4 Oz. Extra Virgin Olive Oil

  • 1/2 Oz. Balsamic Vinegar

Preheat oven to 350 degrees.

Place prosciutto on foil on cookie sheet. Bake 6-8 minutes until just crisp. Remove and let cool. Break prosciutto into 1" pieces.

In small saute pan over low heat, toast pine nuts 1-2 minutes and set aside.

In large skillet over medium heat, add 1-2 oz. EVOO then brussel sprouts. Toss and cook until just starting to brown at edges. Pour into 13"x9" baking pan, add EVOO, balsamic, salt and pepper - toss to coat. Bake 15 minutes or until fork tender.

Remove from pan, stir in prosciutto, pine nuts and cranberries. Return to oven for 2 minutes.

Pour into serving bowl and enjoy!

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