Shredded Brussel Sprouts with Proscuitto & Pine Nuts

This Lucy Waverman recipe will certainly become a favourite of non-brussels sprouts eaters because it tastes very different from how whole brussels sprouts are usually served. Shredding them gives the dish a whole new look. Make earlier in the day and reheat when needed.

Ingredients

  • 1 ½ lbs (750 g) brussels sprouts
  • ¼ cup olive oil
  • 6 slices prosciutto, chopped
  • ¾ cup pine nuts
  • Salt and freshly ground pepper


Preparation

  1. Remove root end and core from brussels sprouts, cut in half and thinly slice.
  2. Heat oil in skillet on medium-high heat. Add prosciutto. Sauté until beginning to crisp. Add sprouts and sauté for 3 minutes. Cover pan and cook 2 minutes longer or until sprouts are crisp-tender.
  3. Toss in pine nuts, sauté 1 minute and season with salt and pepper.

 

 

 


Servings

Makes 8 servings


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