CARAMELIZING IS A DELICIOUS WAY TO MAKE BRUSSELS SPROUTS SPECIAL, ENJOY DAN:

CARAMELIZED BRUSSEL SPROUTS WITH PROSCIUTTO AND PISTACHIOS


Serves 8-10 by CHEF DAN:



INGREDIENTS:



4 pounds Brussels sprouts

1 tablespoon olive oil

3 tablespoons butter

1/2- cup thinly sliced shallots

1/4- cup balsamic vinegar

2 tablespoons brown sugar

6 ounces prosciutto ham, thinly sliced

1/2- cup coarsely chopped pistachios

1 teaspoon salt



DIRECTIONS:



1. Fill a stock pot half full of salted water and bring to a boil.

2. While water is heating, wash and trim Brussels sprouts stalks, remove bruised or tough outer leaves, and cut in half.

3. Place halved Brussels sprouts in salted boiling water.

4. Simmer sprouts until outer leaves are bright green and just barely crisp-tender. 8-10 minutes.

5. Drain and set aside.

6. When ready to serve, heat oil in a deep skillet over medium-high heat.

7. Add prosciutto to skillet, half at a time, and cook until crisp. Set aside.

8. Reduce heat to medium.

9. Add butter, shallots and 3 tablespoons vinegar to skillet, cook and stir about 2 minutes or until shallots begin to soften.

10. Add the Brussels sprouts, sugar, and remaining vinegar.

11. Sauté over medium-heat until Brussels sprouts are lightly caramelized.6-8 minutes.

12. Transfer Brussels sprouts to a serving bowl.

13. Season with salt and pepper to taste.

14. Top with crisp prosciutto and pistachios nuts.



ENJOY DAN: hallelujah