Brussels Sprouts with Caramelized Onions and Prosciutto

Ingredients

• 2 pounds fresh Brussels sprouts, blanched, quartered
• 4 tablespoons Carapelli Premium 100% Italian
• Extra Virgin Olive Oil
• 1 onion, julienned
• 1 1/2 ounces prosciutto, sliced into 1/2-inch strips
• 4 tablespoons white balsamic vinegar
• Sea salt
• Fresh cracked black pepper

Preparation

1. Trim stem end of Brussels sprouts. Discard wilted outside leaves. Boil in salted water until cooked through (about 7 minutes) and just tender. Shock in ice water. Quarter the cooled sprouts.
2. In large skillet over medium-high heat, caramelize onions in olive oil for 15 to 20 minutes, stirring frequently. Remove from pan. Place in bowl, mix with prosciutto.
3. In the same skillet, over high heat, lightly brown Brussels sprouts. Add onion-prosciutto mix, toss.
4. Deglaze by adding white balsamic vinegar and scraping bottom of pan. Season with salt and pepper.

Serves

Serves 12

Source
Carapelli
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