Coles De Bruselas Recipe

Trim and halve

Trim the stem ends of the Brussels sprouts and remove any yellowed or loose outer leaves. Slice each sprout in half lengthwise so the cut surface will caramelize evenly.

Bring a medium pot of salted water to a boil. Add the halved Brussels sprouts and blanch for 2 minutes to remove bitterness and help them cook through. Immediately drain and transfer to an ice bath to stop cooking. Drain thoroughly and pat dry with a towel.

Heat a large cast-iron or heavy skillet over medium-high heat. Add the olive oil and butter and let the butter melt and foam gently.

Add the thinly sliced prosciutto to the hot pan in a single layer. Sauté, turning occasionally, until the prosciutto is crisp and slightly browned, about 3–5 minutes. Remove the crisped prosciutto to a paper towel-lined plate and reserve the rendered fat in the pan.

Reduce heat to medium. Add the drained, dried Brussels sprouts cut-side down into the pan in a single layer. Avoid crowding—work in two batches if needed. Let them sear without moving for 3–5 minutes until the cut sides are deeply caramelized and browned.

Stir the sprouts, season with the salt and freshly ground black pepper, and cook for another 3–4 minutes, shaking the pan or stirring occasionally, until the sprouts are tender when pierced with a fork.

Return the crisped prosciutto to the pan and toss gently to combine and rewarm for 30–60 seconds.

Drizzle the truffle balsamic vinegar and the lemon juice over the sprouts and toss to coat evenly. Taste and adjust seasoning with additional salt or pepper if needed.

Transfer to a serving dish. Sprinkle the grated Parmesan and toasted pine nuts or almonds over the top, if using, for added richness and texture.

Serve immediately as a side or small plate. Leftovers keep refrigerated in an airtight container for up to 3 days and can be reheated in a skillet to refresh the caramelization.