Hawaiian shirts are going to the back of the closet and soon it will be cool enough to don a sweater in the morning. We enjoyed all those rosés and lagers during the last few months, but we’re looking forward to some sterner stuff. It works that way for those of us who spend time in the kitchen, too. Cruising magazines like Food & Wine and Saveur can be a source of inspiration. So can TV’s Food Network. Our contributors spend a lot of time at their computers and sometimes take a break from the task at hand to browse recipes online.
That’s how we discovered this week’s offering. The Garlic-Balsamic Prosciutto Brussels Sprout idea comes from Niman Ranch , well-known for its quality meats and compassionate treatment of the animals that provide them.
Though not seeming all that heavy or overpowering, the prosciutto and Brussels sprouts recipe seemed absolutely fall-like. It could serve as a substantial side dish or as a lighter entrée on its own. If you’re wondering about a beverage, we’d admit that Brussels sprouts doesn’t bring to mind any automatic pairing choices. Nor do balsamic vinegar or the butter (rich and creamy or tending toward the slightly bitter appeal of browned butter?). Prosciutto is more versatile—several possibilities come to mind. We think that Niman Ranch prosciutto’s saltiness would be complemented by a sparkling wine. We’d suggest the yeasty, slightly toasty personality of Champagne (or an American sparkler that exhibits some of those qualities). If you’re a beer drinker, something with personality would be our suggestion, but not a massive IPA—perhaps a Sierra Nevada Pale Ale might work.
Garlic-Balsamic Prosciutto Brussels Sprout
prep time 5 minutes
cook time 15 minutes
2 oz prosciutto, cut into small pieces
2-3 tablespoons melted butter
12 oz Brussels sprouts, ends trimmed and yellow leaves discarded
2 tablespoons balsamic vinegar
2 cloves garlic, minced
Salt to taste
3 dashes ground black pepper
1. Preheat oven to 400°F.
2. Add a little bit of melted butter to a skillet, sauté the prosciutto pieces until they become crispy.
3. Using the spatula, push them to one side of the skillet.
4. Add balsamic and sauté the garlic until aromatic and slightly browned.
5. Add the Brussels sprouts and stir to combine well with the prosciutto.
6. Add salt and black pepper. If it's too dry, add another tablespoon melted butter.
7. Transfer the skillet into the oven and roast for 8 minutes.
8. Serve immediately