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Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Cut any large sprouts in half lengthwise.
In a covered large Dutch oven, cook Brussels sprouts in enough boiling salted water to cover for 6 to 8 minutes or just until tender (centers should still be slightly firm); drain. Spread out in a shallow baking pan.
In a 12-inch skillet, cook prosciutto, half at a time, in hot oil over medium-high heat until crisp. Remove from skillet. Add shallots and butter to skillet. Cook and stir over medium heat about 2 minutes or until shallots start to soften.
Add Brussels sprouts, salt, and pepper to skillet. Cook and stir about 6 minutes or until Brussels sprouts are heated through. Drizzle with vinegar; toss gently to coat. Transfer to a serving bowl. Top with prosciutto.