Charred Brussels Sprouts with Crispy Prosciutto and Capers

by Ian Wickman

 

Charred Brussels Sprouts with Crispy Prosciutto and Capers

Quickly pan seared with olive oil, salt, and pepper to get some char, then topped with crisped prosciutto, capers, and a drizzle of balsamic glaze. Super tasty charred brussels sprouts are perfect for any time.
Keyword brussels sprouts with crispy prosciutto, charred brussels sprouts
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Ian Wickman

Ingredients

Charred Brussels Sprouts

  • 1 lb brussels sprouts
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 pinch pepper

Crispy Prosciutto

  • 1/2 oz prosciutto
  • 1 tsp olive oil

Finish

  • 1 tbsp balsamic glaze (balsamic reduction)
  • 2 tsp capers

Instructions

Charred Brussels Sprouts

  • Rinse, remove the bottom part of the stem, and halve your brussels sprouts (or quarter larger ones).
  • Heat a large skillet with a lid over medium high heat. Add olive oil and swirl to coat.
  • Toss in your brussels sprouts turning/shaking frequently to get nice bits of char all over, about 3 minutes.
  • Remove from heat and cover, let sit about 4 minutes, they should be cooked through but still a little crisp to bite into. Transfer to your serving dish and finish the crispy prosciutto.

Crispy Prosciutto

  • Heating the skillet over medium/medium low heat, add a little more olive oil swirling to coat.
  • Add 3 - 4 pieces of prosciutto to the pan, laying flat cooking until they have picked up a bit of crisp and nice browning on one side, about 1 - 2 minutes. Flip and repeat until browned and crispy all over, another 1 - 2 minutes. Remove from heat.

Finish

  • Drizzle a little balsamic glaze over the charred brussels sprouts. Cut/tear the crispy prosciutto into smaller chunks and add to the sprouts. Finish with the capers, serve and enjoy!

Notes

I think I may just be a sucker for charred anything... and crispy prosciutto... and capers... so these charred brussels sprouts with crispy prosciutto and capers are the trifecta! If you want all veggie side they are also delicious with a bit of dry sharper cheese bits (bonus points for crispy bits of cheese).

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