Serving Size: 12
Categories: Side Dish
Ingredients
2 ounces Carapelli Premium 100% Italian Extra Virgin Olive Oil
2 pounds fresh brussels sprouts, blanched, quartered
1 onion, julienned
1 ½ ounces prosciutto, sliced into 1/2-inch strips
2 ounces white balsamic vinegar
Sea salt
Fresh cracked black pepper
Directions
- Trim stem end of brussels sprouts. Discard wilted outside leaves. Boil in salted water until cooked through (about 7 minutes) until just tender. Shock in ice water. Quarter the cooled sprouts.
- In large skillet over medium high heat, caramelize onions in olive oil for approximately 15-20 minutes, stirring frequently. Remove from pan. Place in bowl, mix with sliced prosciutto and hold warm.
- In the same skillet, over high heat, lightly brown brussels sprouts. Add onion and prosciutto and toss.
- Deglaze with white balsamic vinegar.
- Season with salt and pepper.
Serving Ideas
For low acidity and smooth taste, use Carapelli Il Numerato Extra Virgin Olive Oil, or for organic lovers, Carapelli Organic Extra Virgin Olive Oil.
Nutritional Facts
Per Serving (excluding unknown items): 69 Calories; 5g Fat (55.7% calories from fat); 2g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 1 Vegetable;
1 Fat.
