I LOVE brussels sprouts and so does the rest of my family (“Littles” included!). I probably owe my love of this nutritious vegetable to my mom because she cooked these tender mini cabbages as they are intended to be. No one wants overcooked, brownish green, mushy brussels, yet this is often how they are prepared. If you are timid about brussels, do yourself a service and try this recipe. A quick steam helps them soften and the sauté browns and sears them. The brussels should maintain a vibrant green color and a slight crispness if done right.Print
- 2 lbs Brussels sprouts
- 3 tbsp. coconut oil
- 1/4 lb. proscuitto, chopped
- 2 tbsp. grass-fed butter
- Fresh squeezed lemon
- Sea salt (to taste)
- Black pepper (to taste)
- Trim Brussels sprouts by cutting off the very bottom and removing outer layer of leaves. Slice Brussels in half and place in a steamer pan.
- Steam Brussels sprouts for 3 to 5 minutes.
- While Brussels are steaming, heat a large sauté pan over medium-high heat. Melt one tbsp. coconut oil in the pan and add the diced proscuitto. Stir frequently until slightly browned. Turn off heat, remove from pan and set aside.
- Once Brussels are done steaming, heat the large sauté pan over medium-high heat again. Melt 2 tbsp. coconut oil in pan and add Brussels sprouts.
- Sauté until lightly browned. Tender and crisp.
- Mix in butter (or ghee, or a bit more coconut oil) and salt and pepper to taste.
- Add proscuitto and a squeeze of fresh lemon juice. Toss to combine.
- Category: Side Dish