Best 3 Sautéed Brussels Sprouts And Apple With Prosciutto Recipes

Tantalize your taste buds with our culinary masterpiece: Sautéed Brussels Sprouts and Apple with Prosciutto. This delectable dish is a symphony of flavors that will leave you craving for more. The tender Brussels sprouts and crisp apples are perfectly complemented by the savory prosciutto, creating a harmonious balance of textures and flavors.

In just a few simple steps, you can whip up this extraordinary dish. Our recipe guide will take you through the process of sautéing the Brussels sprouts and apples until they are tender yet still retain their vibrant colors. The addition of prosciutto adds a touch of salty richness that elevates the dish to a new level of deliciousness.

But that's not all! We also have a delightful variation that incorporates dried cranberries and walnuts, adding a sweet-tart contrast and a delightful crunch to the dish. And for those who prefer a vegetarian option, we offer an equally tantalizing version that replaces the prosciutto with crispy tofu.

With our detailed instructions and helpful tips, you'll be able to create a restaurant-quality dish right in your own kitchen. So, gather your ingredients, prepare your sauté pan, and embark on a culinary journey that will leave your taste buds singing.

Let's cook with our recipes!

SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO

Sautéed Brussels Sprouts and Apple With Prosciutto image

At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish. Thinly slicing the sprouts is faster, though less refined. The slivered sprouts are then sautéed with cubes of sweet apples, and garnished with an icy, porky snow made from frozen prosciutto grated on a microplane. Grated pecorino cheese can be used instead for a meatless version.

Provided by Melissa Clark

Categories side dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

2 ounces thinly sliced prosciutto (see note)
3 tablespoons extra-virgin olive oil
2 large Golden Delicious apples, cored and cut into 1/4-inch cubes
1 1/2 pounds brussels sprouts, trimmed and very thinly sliced
3/4 teaspoon kosher salt, more as needed
3/4 teaspoon black pepper, as needed

Steps:

Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 7 grams

ROASTED APPLES AND BRUSSELS SPROUTS

Roasted Apples and Brussels Sprouts image

Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!

Provided by Jacob French

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 (16 ounce) package frozen Brussels sprouts
2 apples - peeled, cored, and cut into 3/4-inch chunks
2 sweet onions, cut into 3/4-inch chunks
2 tablespoons extra-virgin olive oil, or as needed
salt and ground black pepper to taste
1 pinch garlic powder to taste
zest from 1 lemon
juice from 1 lemon

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.1 g, Fat 4.6 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 28.6 mg, Sugar 7.2 g

SAUTEED BRUSSELS SPROUTS WITH APPLES AND BACON

Sauteed Brussels Sprouts with Apples and Bacon image

Brussels sprouts just may become your favorite part of the meal with this savory side dish from "Basic to Brilliant, Y'all," by Virginia Willis.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

1 pound brussels sprouts, trimmed and halved lengthwise
2 slices thick-cut bacon, cut into lardons
1 onion, preferably Vidalia, chopped
1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
Leaves from 2 sprigs thyme, chopped
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and just tender, about 5 minutes. Drain and set aside.
In a medium skillet, cook bacon over medium heat until crisp, 5 to 7 minutes. Decrease heat and add onion; cook, stirring, until translucent, 3 to 5 minutes. Add apple and thyme; cook, stirring occasionally, until apple is golden brown, about 3 minutes.
Add brussels sprouts and toss to combine. Cook, stirring occasionally, until tender, about 5 minutes; sprinkle with parsley and season with salt and pepper. Transfer to a warmed serving platter and serve immediately.

Tips:

Choose fresh, firm Brussels sprouts. Smaller sprouts are more tender and flavorful.
Trim the Brussels sprouts by removing the outer leaves and slicing off the stem end.
Wash and dry the Brussels sprouts thoroughly.
Cut the Brussels sprouts into halves or quarters, depending on their size.
Heat a large skillet over medium-high heat and add the olive oil.
Add the Brussels sprouts and cook, stirring occasionally, until they are browned and tender, about 10 minutes.
Add the apple and prosciutto and cook until the apple is softened and the prosciutto is crispy, about 5 minutes more.
Season with salt and pepper to taste.
Serve immediately.

Conclusion:

Sautéed Brussels sprouts and apple with prosciutto is a delicious and easy side dish that can be enjoyed all year round. The Brussels sprouts are roasted until tender and slightly caramelized, while the apple adds a touch of sweetness and the prosciutto provides a salty, savory flavor. This dish is perfect for a weeknight meal or a special occasion. Here are some additional tips for making the best sautéed Brussels sprouts and apple with prosciutto:

Use a variety of Brussels sprouts. To add more flavor and texture to the dish, try using a mix of green and purple Brussels sprouts.
Add other vegetables to the skillet. For a more colorful and flavorful dish, try adding other vegetables to the skillet, such as diced carrots, celery, or onions.
Use different types of apples. The type of apple you use will affect the flavor of the dish. For a sweeter dish, use a sweeter apple, such as a Honeycrisp or Fuji apple. For a more tart dish, use a tarter apple, such as a Granny Smith apple.
Use high-quality prosciutto. The quality of the prosciutto will make a big difference in the flavor of the dish. Look for prosciutto that is thinly sliced and has a deep red color.
Serve the dish immediately. Sautéed Brussels sprouts and apple with prosciutto is best served immediately after it is cooked. This will ensure that the Brussels sprouts are still tender and the prosciutto is still crispy.