Published May 29, 2018 Updated Sep 09, 2024 Fall is in full swing and it’s time to make some easy and delicious Fall vegetable recipes, such as brussels sprouts, butternut squash, cauliflower, broccoli, etc. Let’s start with brussels sprouts. I am just so happy that my picky 5-year old is actually partial to brussels sprouts. It’s one of the very few vegetable he would eat but he has been liking it since he was 2 years old. One of the easiest way to make brussels sprouts is roasted in the oven or sauteed on a skillet. For me, I like the combination of both. I usually start off in the skillet on the stove top and then transfer to the oven to quickly roast it. I find it faster and better to roast my brussels sprouts the way I do, another plus, by cooking it on the stove top first, I can add in ingredients such as prosciutto or bacon, which adds a lot of flavors and nuance to this simple dish. Double win! For the doneness, it all depends on your personal liking. I like my brussels sprouts to have a bit of a bite, still somewhat firm and crunchy, so adjust your roasting time in the oven to your desired texture. This garlic-prosciutto brussels sprouts make a perfect side dish for dinners and special holiday occasions.
What To Serve With Garlic Prosciutto Brussels Sprouts
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