I don’t know why brussel 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 brussel 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!
- 1 lb brussel sprouts, stems removed and halved so they cook evenly
- 2 oz chopped prosciutto
- 1/2 stick of butter
- 2 tblsp sage
- 1 teaspoon fresh ground pepper
- 1/4 cup rice wine vinegar
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 brussel 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 abour 15-20 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 brussel sprouts. I have full confidence that these will turn brussel sprout HATERS into brussel sprout LOVERS. Prepare to say “I told you so”.