Pan Roasted Brussels Sprouts with Prosciutto di San Daniele

 

Ingredients

¼ pound sliced Prosciutto di San Daniele,   
    chopped into small pieces 
  2 tablespoons olive oil
  1 tablespoon butter
 ⅓ cup chopped walnuts
1½ pounds brussels sprouts, halved
  ¾ cup diced onion
      Salt and pepper to taste

Elevate your Thanksgiving sautéed Brussels Sprouts with the authentic savory taste of Prosciutto di San Daniele.

Directions

In a large skillet, over medium heat, heat oil and butter; add walnuts.

 

Cook, stirring frequently, until fragrant and beginning to color, about 2 minutes.

 

With a slotted spoon, remove walnuts to a bowl. Increase heat to medium-high. Add brussels sprouts and onion, cook, stirring constantly, about 8 minutes until golden brown.

 

Stir in Prosciutto di San Daniele, add salt and pepper to taste.

Yield: 6 to 8 servings

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