Best 2 Sautéed Brussels Sprouts And Apple With Prosciutto Recipes

Sautéed brussels sprouts and apple with prosciutto is a delicious and easy-to-make dish that can be served as a side or main course. The sweetness of the apples and the saltiness of the prosciutto complement the slightly bitter flavor of the brussels sprouts, creating a well-balanced and flavorful combination. This dish is perfect for a quick weeknight meal or a special occasion dinner.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO

Sautéed Brussels Sprouts and Apple With Prosciutto image

At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish. Thinly slicing the sprouts is faster, though less refined. The slivered sprouts are then sautéed with cubes of sweet apples, and garnished with an icy, porky snow made from frozen prosciutto grated on a microplane. Grated pecorino cheese can be used instead for a meatless version.

Provided by Melissa Clark

Categories side dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

2 ounces thinly sliced prosciutto (see note)
3 tablespoons extra-virgin olive oil
2 large Golden Delicious apples, cored and cut into 1/4-inch cubes
1 1/2 pounds brussels sprouts, trimmed and very thinly sliced
3/4 teaspoon kosher salt, more as needed
3/4 teaspoon black pepper, as needed

Steps:

Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 7 grams

ROASTED APPLES AND BRUSSELS SPROUTS

Roasted Apples and Brussels Sprouts image

Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!

Provided by Jacob French

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 (16 ounce) package frozen Brussels sprouts
2 apples - peeled, cored, and cut into 3/4-inch chunks
2 sweet onions, cut into 3/4-inch chunks
2 tablespoons extra-virgin olive oil, or as needed
salt and ground black pepper to taste
1 pinch garlic powder to taste
zest from 1 lemon
juice from 1 lemon

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.1 g, Fat 4.6 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 28.6 mg, Sugar 7.2 g

Tips:

Choose fresh Brussels sprouts: Look for Brussels sprouts that are firm and green, with no signs of wilting or bruising.
Trim the Brussels sprouts: Cut off the stem end of each Brussels sprout and remove any yellow or damaged leaves.
Slice the Brussels sprouts: Slice the Brussels sprouts in half or quarters, depending on their size.
Use a variety of apples: This recipe is a great way to use up different varieties of apples. Try using a mix of sweet and tart apples, such as Honeycrisp, Granny Smith, or Pink Lady.
Cook the Brussels sprouts and apples until they are tender: The Brussels sprouts and apples should be cooked until they are tender but still have a little bit of crunch.
Add the prosciutto at the end: The prosciutto should be added at the end of the cooking process so that it doesn't become tough.
Season to taste: Season the dish with salt and pepper to taste.
Serve immediately: This dish is best served immediately after it is cooked.

Conclusion:

Sautéed Brussels sprouts and apple with prosciutto is a delicious and easy-to-make side dish that is perfect for any occasion. The Brussels sprouts and apples are cooked until they are tender but still have a little bit of crunch, and the prosciutto adds a nice salty flavor. This dish is sure to be a hit with everyone at your table.