RECIPE: Marc Forgione’s Brussels Sprouts with Prosciutto
Noah Fecks; Inset: D Dipasupil/Getty
Don’t be scared of Brussels sprouts! This fast and easy side dish is delicious and perfect for the holidays.
Marc Forgione’s Brussels Sprouts with Prosciutto
2 lbs. Brussels sprouts
1 cup prosciutto lardons
¼ cup finely chopped Vidalia onions
1 cup mild honey
1 tbsp. granulated sugar
3 tbsp. chopped fresh curly parsley
1. Bring a medium pot of water to a boil over high heat. Blanch the Brussels sprouts in the boiling water for 1 minute, and transfer them to a bowl filled with ice water (an ice bath). Once the sprouts are cool to the touch, cut them in half.
2. In a large skillet set over high heat, warm enough oil to cover the bottom of the pan until just before it starts to smoke. Add the prosciutto, reduce the heat to medium, and render until the lardons are crispy, about 4 minutes. Add the onions to the pan and cook until the onions are soft, about 2 minutes. Add the honey, the sugar, and sprouts, and cook until the liquid turns into a nice glaze. (If the glaze gets too sticky, add a couple of tablespoons of water). Stir in the parsley, and season to taste with Kosher salt.