Sautéed Brussels Sprouts and Apple With Prosciutto Recipe (2024)

Lightly crisped sage leaves (spray with oil spray and roast at 400F) and/or sage sautéed in butter provides some of the smokey flavor imparted by bacon. It's often used in vegetarian soups and stews with garlic.

Second time I've cooked this, and improved by cutting small brussels sprouts in quarters rather than thin slices, and adding 1/4" diced prosciutto instead of grating. Had a Granny Smith apple on hand, which adds more flavor than a golden delicious in my opinion.

As with all Melissa Clark recipes I've tried, this is reliable and flexible for the cook. Used the Pecorino instead of the prosciutto for the vegetarian version only because I had the former in house and not the latter. Subbed local orchard Honeycrisps that were gifts from friends for the specified Golden Delicious. Outcome was delightful. Although added less salt than recipe suggested as I knew cheese would add a fair amount at end. A keeper.

In my part of the world (North Carolina) I would avoid the step of freezing the proscuitto by shaving the meat garnish from a chunk of country ham.

Good combination. The prosciutto was rather lost in the taste. I bought prosciutto cubed, toasted it and added it at the end. Brought out the prosciutto taste. Braising took a bit more time than stated. Put some water in at the end.

This is a winner! We had a stalk of farmer's market spouts and some sprouts were pretty loose but they tasted great. Probably because they were so fresh. They were perfect for this. We had some serrano ham that we cut into ribbons and cooked along with the spouts so no need to freeze or add salt. Used a Honey Crisp apple. Perfect.

I would add another apple, seemed to disappear with the brussels sprouts. I sliced sprouts in food processor. Had a difficult time with the shaving of the prosciutto. Ended up thinly sliced chiffonade. Mixed with the apple/sprouts and balance sprinkled on top.

At the top of the recipe, she says "Grated pecorino cheese can be used instead for a meatless version."

My final result was delicious, but so different from the written recipe. I peeled off whole leaves and thinly sliced the centers. Took about 15 minutes to reach the degree of tenderness and lack of raw crucifer flavor I prefer. Prosciutto never froze hard enough to grate; it left just a greasy smear in my microplane. I made a chiffonade of the prosciutto and sprinkled over. I also added some water in the cooking process. Don't know why recipe didn't work for me, but ultimately, good.

Very delicious. I did not bother to freeze and shave the prociutto. Just cut it into tiny batons.

I used parmesan cheese instead of the ham. This was quite good! We had it for a light vegetarian main dish. My husband said it reminded him of sauerkraut a bit.

Wonderful as is and fun to riff on! A little pancetta… a little balsamic vinegar… some toasted slivered almonds… All delicious!

Used bacon and then sautéed the apples in the bacon grease, adding the Brussels sprouts. Excellent and quite easy.

Second time I cooked this and I had some cooked scallops left (I cook for one!) and tossed them in... yummy too.

As a lifelong Brussels sprouts hater, I was determined to find a way I could tolerate them. This is it! I separated each leaf and then thinly sliced the core. I didn’t have prosciutto, so I made it with apples and Parmesan. It was delicious and, when prepped beforehand, comes together very quickly as a side dish.

Added a little lime juice to highten flavor. Did have to add a little water and cover the pan at the end to finish cooking the sprouts. yummy. Any other ideas for protein sources I could add to make supper for vegan daughter?

Crisped up and removed some cottage bacon slices first and added the apples and sprouts to the pan with a bit more olive oil to saute. Added the bacon back at the end.

Very meh. Not worth the labor to cut up all the apples and brussels.

Added a chopped onion 4 minutes before sauteeing apples, and it ended up caramelizing beautifully. I did have to stir more for the apples to cook without burning the onion, though

Just delicious! Used Honeycrisp apples and threw in a smidge of butter. Loved this.

A nice use of Brussels sprouts. We had it with leftover porchetta and Earlonne’s rice. No prosciutto i. The house so we used peppered salami. Fried it up crisp before the apples and sprouts, then used it as a crispy topping. Good!

Made recipe exactly as written except cut in half (for only two of us) and with Granny Smith apple. Separated the leaves because I have the time. Frozen prosciutto on microplane worked perfectly. This was AMAZING and I can’t wait to make it again. THANK YOU.

Fried bacon then added Granny Smith apples and sprouts and cooked in the bacon fat because I didn’t have prosciutto on hand. Was delicious

I used 3 Honeycrisp apples. They held up. My company liked the dish, but it seemed somewhat bland to me. The combination of sprouts and bacon/ham of some sort has been done for years now, so it isn't quite as thrilling as it once was.

I used gala apples because that's all I had around, and I wish I had looked at these comments beforehand. The type of apple is super important; the galas just don't cut it in terms of flavor. I also added a sauteed onion and some parmesan at the end to top it off :)

I really enjoyed this recipe. I fried four pieces of bacon and cooked the brussel sprouts in 3 T of the bacon grease instead of olive oil and then crumbled the bacon into the sprouts at the end instead of using prosciutto.