You will eat Brussels Sprouts, You will eat Brussels Sprouts…

I think I told you a while back that I was done forcing Brussels Sprouts upon you. I’ve changed my mind. Stop being so stubborn and just eat them! GOSH! They are delicious and they are good for you. I bet you haven’t even tried them since you were a kid, have you? I didn’t think so. 

Most of the sprouty recipes I share with you take the utmost care to transform the shaggy, bitter tasting greens into something mild, sweet and packed with flavour. Not like your moms boiled sprouts cooked well past their prime. Honest! Friends don’t let friends eat boiled sprouts.  I wouldn’t do that to you. And I wouldn’t do that to myself or my family members, either. Another thing to keep in mind with sprouts is seasonality. Just because they can be found year round, doesn’t mean they are at their tastiest year-round. The sweetest, best tasting ones come to your grocery store/farmers market after the first frost and throughout the colder months.

Today’s recipe showcases the little green orbs hashed up with a lemon dressing spiked with white wine, poppy seeds and topped with crispy prosciutto. The crunchy texture of the quick-sauted sprouts and prosciutto are my favourite part of this dish. Bring it to your family’s Christmas table and I assure you, they’ll be transformed just like you are. And you are, aren’t you? You better be.  

Hashed Brussels with Lemon Dressing and Crispy Prosciutto
based on Orangette’s recipe

4-5 slices of prosciutto, cut into ribbons about 1/2” thick
1 Tbsp olive/veg oil

1 1/2 lbs Brussels sprouts
1 1/2 Tbsp fresh lemon juice
2 Tbsp olive oil
2 medium garlic clove, minced
1 Tbsp poppy seeds
1/2 Tbsp lemon zest
¼ cup white wine
¼ tsp salt

In a large pan over medium-high heat, add the olive oil and heat until almost smoking. Add the ribbons of prosciutto and cook until crispy, about 5 minutes. Transfer to paper towels and set aside to cool.

Cut the stems from the Brussels sprouts and remove any blemished leaves. Halve each sprout lengthwise, and slice each half into thin slices. Don’t worry about being too meticulous. Toss the lemon juice with the sprouts.







In a large pan over medium heat, add the olive oil and garlic. Cook the garlic as the oil heats up but don’t let it burn. Stir in the sprouts, poppy seeds, lemon zest and salt. Add the white wine and cook until the sprouts are bright green and the wine has reduced slightly.



Taste to be sure you’ve seasoned appropriately.

Serve topped with some shaved parmesan and prosciutto (optional for the veggies/vegans).



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