Let’s start with brussels sprouts. I am just so happy that my picky 5-year old is actually partial to brussels sprouts. It’s one of the very few vegetable he would eat but he has been liking it since he was 2 years old.
One of the easiest way to make brussels sprouts is roasted in the oven or sauteed on a skillet.
For me, I like the combination of both. I usually start off in the skillet on the stove top and then transfer to the oven to quickly roast it.
I find it faster and better to roast my brussels sprouts the way I do, another plus, by cooking it on the stove top first, I can add in ingredients such as prosciutto or bacon, which adds a lot of flavors and nuance to this simple dish. Double win!
For the doneness, it all depends on your personal liking. I like my brussels sprouts to have a bit of a bite, still somewhat firm and crunchy, so adjust your roasting time in the oven to your desired texture.
This garlic-prosciutto brussels sprouts make a perfect side dish for dinners and special holiday occasions.
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