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.