I don’t know why Brussels sprouts get a bad reputation. If you cook them the right way, they are delicious! This recipe is made in a cast iron skillet on the grill which infuses the sprouts with a nice smoky flavor. But, these can easily be made on the stove top for those non-grillers out there.
The sage butter adds a nice flavor, while the prosciutto perfectly salts the Brussels sprouts. Because the prosciutto is salty on its own, there’s no need to add extra salt. Once you’ve made a batch of sage compound butter, this can be used on other things: Texas Toast, basting meat—wherever you use butter!
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Sage Butter Brussel Sprouts with Prosciutto
Description
I have full confidence that these will turn Brussels sprouts HATERS into Brussels sprout LOVERS. Prepare to say “I told you so!”
Ingredients
- 1 lb Brussels sprouts, stems removed and halved so they cook evenly
- 2 oz. chopped prosciutto
- 1/2 stick of butter
- 2 tbsp. sage
- 1 tsp. fresh ground pepper
- 1/4 cup rice wine vinegar
Instructions
- Using an emulsion blender, mix the butter with the sage. Set aside.
- Prepare your grill for direct and indirect cooking zones. Place your cast iron skillet on indirect heat but very close to the direct cooking zone. If using your stove top, place your skillet on medium/medium high heat.
- Add 1/2 of the butter (1/4 cup) to the skillet. Add the Brussels sprouts and let them get coated in the butter.
- Stir the sprouts frequently so they don't stick to the pan, and add the rice wing vinegar.
- Next, add the chopped up prosciutto. Let the sprouts cook for about 15 to 20 minutes or until the liquid has cooked down and the sprouts are cooked all the way through. They will be bright green in color.
- Serve with full confidence that your family will LOVE these Brussels sprouts.
This recipe is going will change brussel sprout haters into brussel sprout LOVERS!
Well, THAT looks awesome!
We love sprouts and are always looking for new recipes and this sounds just right. We always use butter and acid and usually bacon and this brings some new flavors for us. Is this fresh or dried sage Thanks Robyn
Hey Larry. I actually had some sage that I froze to preserve it so not sure what category that would put it in. I think fresh would be the way to go. Good luck!
I’ve tried to like brussel sprouts, I just haven’t been able to enjoy them. Yours looks perfectly prepared and the photo is spot on.