Pan fried brussels sprouts with prosciutto and herby breadcrumbs

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 snd 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 and top with the breadcrumbs and arrange the leftover prosciutto around the serving plate.

5. Enjoy!