Sautéed Brussels Sprouts with Prosciutto and a Creamy Dijon Sauce

 

It was dinner for one tonight in the Moon house. I have a hard time cooking for just myself, but this recipe was quick and easy for one. I was in the mood for brussels sprouts and had an idea of what I was going to make, when I saw this recipe on the back of the bag! I updated it a little and was pretty happy with the way it turned out. We will probably have this dish again as a side. I actually think you could use this sauce with prosciutto with a lot of veggies (green beans and broccoli came to mind).

Start by washing your veggies and slicing them in half, lengthwise. Cut up the prosciutto into bite sized pieces. Sauté it on medium-high heat in a large skillet. Stir and cook until crispy. This doesn’t take long at all, maybe 1 minute. Longer if you like it crispier. Remove from pan and set aside for later.

Add the cut brussels sprouts to the same skillet. I added some olive oil because my prosciutto didn’t leave behind much grease. Stir frequently. While those are cooking, heat cream (or milk) in a small sauce pan. Whisk in dijon, season with salt and pepper to taste. Pour over the cooked brussels sprouts, add prosciutto and stir. Sprinkle some fresh parmesan on the top and serve!

Sautéed Brussels Sprouts with Prosciutto and a Creamy Dijon Sauce adapted from 4 Earth

Ingredients

  • 1 lb brussels sprouts, washed
  • 3-4 pieces prosciutto
  • 1/2 cup heavy cream
  • 4 tbsp dijon mustard
  • salt and pepper
  • parmesan

Directions

  1. Cut brussels sprouts in half lengthwise. Cut up the prosciutto into bite sized pieces. Sauté the prosciutto on medium-high heat in a large skillet. Stir and cook until crispy.  Longer if you like it crispier. Remove from pan and set aside for later.
  2. Add the cut brussels sprouts to the same skillet. Add olive oil if needed. Stir frequently. Cook until brussels sprouts start to brown slightly (8-10 minutes).
  3. While brussels sprouts are cooking, heat cream in a small sauce pan. Whisk in dijon, season with salt and pepper to taste.
  4. Pour over the cooked brussels sprouts, add prosciutto and stir. Sprinkle some fresh parmesan on the top and serve!
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