It’s not easy to make Brussel Sprouts taste good, but I have found this one which is a go to recipe when Brussel Sprouts are in season. Prosciutto is thinly sliced Italian bacon.
Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients.
Fill a medium saucepan with several inches of salted water and bring to a boil. Add the sprouts and cook 2 to 3 minutes. Drain in a colander and rinse immediately under cold water. Drain well.
Heat the oil in a large sauté pan (not nonstick) over medium-low heat. Add the prosciutto and sauté until browned in spots, about 8 minutes. Add the garlic and sauté until fragrant, about 3 minutes. Increase the heat to medium-high. Add the sprouts, spreading them out so that they are, for the most part, in a single layer.
Add the white pepper. Then cook until the sprouts are nicely golden in spots and fork-tender, about 12 minutes, turning them occasionally. If the sprouts begin to brown all over and stick to the pan, add a splash of balsamic vinegar to the pan to help loosen the browned bits.
Transfer to a serving dish, add a splash of balsamic vinegar and serve.