Pan Fried Brussels Sprouts with Prosciutto and Herby Breadcrumbs

Brussels sprouts get a bad reputation but I promise this is how you win people over. Pan frying them gives you those crispy, caramelized edges, and a little balsamic and honey balances the whole thing.

The prosciutto and herby breadcrumbs on top add crunch and salt, and suddenly you’ve got a side dish people actually fight over. I have made believers out of a few skeptics with this one.

Pan Fried Brussels Sprouts with Prosciutto and Herby Breadcrumbs

Ingredients:

• Olive Oil

• 4 tbsp butter

• 1 1/2 - 2 lbs brussels sprouts, halved, and trimmed

• S + P

• 2-3 tbsp balsamic vinegar

• 1 tbsp honey

• 4-5 garlic cloves, chopped

• 9 slices of prosciutto, divided

• Sourdough bread, 3-4 slices

• 1 sprig of rosemary

• 1 tbsp thyme

Instructions:

1. To make the breadcrumbs, slice 3 slices of sourdough bread in cubes, pan fry in olive oil on medium-high heat until browned on all sides. Never leave the cubes unattended, they will burn if you don’t constantly turn them. Remove from the heat and place in a small blender along with one sprig of rosemary and 1 tbsp of thyme.

2. Meanwhile, fry the sprouts. In a medium Dutch oven, heat 1 inch of oil over medium-high. When the oil shimmers, carefully add 1/2 of the brussels sprouts. Cook, turning occasionally, until golden brown, 3-4 minutes. Transfer to a paper towel-lined plate. Sprinkle with salt and pepper. Repeat with the remaining sprouts.

3. After all the brussels sprouts have been cooked, on medium, heat the butter and break up about 3-4 slices of the prosciutto and add them to the pan along with the chopped garlic. Fry the prosciutto and garlic until golden and add the brussels sprouts back in, stir in the balsamic and the honey and cook for about 5 min. Remove from the pan.

4. To serve, arrange the sprouts on a serving plate and top with the breadcrumbs and arrange the leftover prosciutto around the serving plate.

5. Enjoy!