Parmesan Brussels Sprouts

Excerpted from The Good Food Book for Families by Brenda Bradshaw Cheryl Mutch, M.D. Copyright © 2008 by Brenda Bradshaw Cheryl Mutch, M.D.. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Servings

4-6servings

Servings

4-6servings

• Course Dinner
• Cuisine Side Dishes, Vegetables

Ingredients

• 6 cups Brussels sprouts trimmed, cored and shredded (use a knife to thinly slice them)
• 2 tbsp canola oil
• 1 large onion diced
• 5 thin slices prosciutto cut into strips
• 3 cloves garlic crushed
• 1/2 cup Parmesan cheese freshly grated, plus 2 tbsp
• Salt and pepper

Servings: servings

Units:MetricUS Imperial

Ingredients 6 cups Brussels sprouts trimmed, cored and shredded (use a knife to thinly slice them) 2 tbsp canola oil 1 large onion diced 5 thin slices prosciutto cut into strips 3 cloves garlic crushed 1/2 cup Parmesan cheese freshly grated, plus 2 tbsp Salt and pepper Servings: servings Units:MetricUS Imperial

Course Dinner Cuisine Side Dishes, Vegetables

Instructions

1. Preheat oven to 350°F.
2. In a large pot, blanch Brussels sprouts in 8 cups boiling water for 3 minutes. Rinse Brussels sprouts under cold water to stop the cooking process and drain well.
3. In a large frying pan, sauté onion in oil over medium heat for 5 minutes. Add Brussels sprouts, prosciutto and garlic and sauté for another 5 minutes. Remove from heat, add 1/2 cup Parmesan cheese and mix well until cheese melts. Add salt and pepper to taste.
4. Place mixture in a baking dish and sprinkle with the remaining Parmesan cheese. Bake until cheese melts and Brussels sprouts are warmed through, approximately 20 minutes.

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