Eat them! They're good for you...

I ate brussels sprouts for the first time last week at a restaurant on Santana Row, and I immediately fell in love. I know they sound awful, but they are so good when cooked well. What's not to like? They're like doll-sized heads of lettuce! I decided to tackle the vegetable often portrayed as the nemesis in children's books this week.

Most of recipes I found steamed the sprouts before sauteing in them. I think just sauteing them would wilt the outside but not cook the inside thoroughly. I wanted to make this recipe, but my Internet was down at my apartment and I had to improvise.

1 lb brussels sprouts
3 slices of prosciutto
1/4 cup of pecans
1 T of butter
Olive oil
Salt and pepper to taste

1. Quarter the brussels sprouts and steam them in a large pot until slightly tender, but not all the way cooked.
2. Toast pecans in oven for about 5 minutes.
3. In a saute pan, cook prosciutto until crisp. Drain prosciutto and slice into thin ribbons.
4. Re-heat pan that you cooked the prosciutto in (do not clean!) Add a little olive oil and butter to the pan, then saute brussels sprouts until wilted and crispy. Add salt and pepper to taste.
5. Toss in bowl with pecans and prosciutto.


Krys930 said...

Brussel sprouts scare me, but I'm also really intrigued by them. How about this: I'll come to California and cook you crawfish etoufee and you can cook me brussel sprouts. Deal? Deal.

Ginger Gibson said...

I'm with Krysten, brussel sprouts scare me. I'll stick with my asparagus.