Shredded Brussels Sprouts With Pecans and Prosciutto

Southern Living
Makes 4 to 6 servings


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3/4 cup chopped pecans
2 pounds fresh Brussels sprouts
2 tablespoons butter
1 shallot, chopped
2 garlic cloves, minced
1/4 pound prosciutto, cut into thin strips
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup freshly grated Parmesan cheese


Prep: 25 Minutes
Bake: 10 Minutes
Cook: 15 Minutes

1. Place pecans in a single layer in a shallow pan.

2. Bake at 350° for 8 to 10 minutes or until toasted, stirring after 5 minutes.

3. Remove discolored leaves from Brussels sprouts. Cut each sprout in half, and cut into shreds.

4. Melt butter in a large skillet over medium-high heat; add shallot and garlic, and sauté 1 to 2 minutes or until tender.

5. Add shredded Brussels sprouts to skillet; sauté 8 to 10 minutes or until just tender. Add prosciutto and next 3 ingredients; sauté 2 more minutes. Remove from heat, and sprinkle with cheese and toasted pecans.

Created date

August 2007