This post may contain affiliate links. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
Prosciutto adds a nice flavor to these Sauteed Brussels with Prosciutto. This makes for a great, tasty paleo side dish!
Jump to Recipe
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!
