Prosciutto adds a nice flavor to these Sauteed Brussels with Prosciutto. This makes for a great, tasty paleo side dish!
Here I go with the prosciutto again! When I made the Prosciutto-wrapped Stuffed Chicken I decided to use the extra prosciutto I had leftover and combine it with the Brussels sprouts I had purchased and some extra mushrooms and onions I had leftover from another meal. The result was super tasty! Also, not very complicated.
I usually roast my Brussel-sprouts, but decided to saute them instead this time. Pretty simple, you just boil them a little first to soften them and then cook them in your frying-pan.
These Sauteed brussel sprouts with prosciutto paired well with the chicken, but would also go nicely with a good steak!
- 2 cups brussels sprouts cut in half
- 1/4 cup chopped prosciutto
- 1/2 sweet onion sliced
- 1/2 cup sliced button mushrooms
- 2 Tbsp grass-fed butter or oil
- 1 clove garlic minced
- 1/8 tsp thyme
Place the brussel sprouts in a pot with water and bring to a boil. Boil for 3-5 minutes, until they have softened. Drain the brussels.
Cook the prosciutto on a frying pan over medium-high heat until it is crispy, about 3 minutes. Remove from pan and set aside.
Add the butter or oil to the pan.
Add in the onions, mushrooms and garlic to the pan. Cook until the onion is translucent and the mushrooms have softened.
Add the brussels, salt, pepper and thyme to the pan. Saute until the brussels are lightly browned.
Remove from heat. Add the prosciutto to the pan and stir until everything is combined.
Serve and enjoy!