Balsamic Glazed Brussels Sprouts

Balsamic-glazed Brussels Sprouts
By Market Chef Maggie Perkins
Yields 4 side servings

2T neutral-flavored cooking fat, divided
1 pkg Belle Vie Farm Duck Prosciutto (Orale tempeh works great for a vegan/vegetarian option!)
1 qt baby brussels sprouts, trimmed & halved
Seasoning salt, to taste
4T Texas Hill Country Olive Company Pineapple Balsamic Vinegar (or vinegar of choice)


Heat cooking fat to a shimmer over medium high heat in a wok, or similar large frying pan. Add slices of prosciutto or similar seasoning meat to oil and fry a few minutes stirring frequently , until crisped. Add trimmed brussels sprouts to pan, tossing to coat in oil. Toss occasionally to keep from sticking, and cook until browned and crisp on cut edges, and crisp-tender. Season to taste. Drizzle balsamic vinegar over sprouts, tossing to coat. Cook, stirring frequently, for several minutes, until vinegar coats sprouts with semi-sticky glaze. Serve warm.

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