Brussels Sprouts with Prosciutto

Jennifer Jasinski

Bistro Vendôme, Euclid Hall, Rioja, and Stoic & Genuine, Denver

Tender Brussels sprouts leaves are sautéed with crisp prosciutto, shallots, and nutty pistachios. We recommend serving this dish alongside Jennifer Jasinski's brioche-crusted skate wing.


  • 2 quarts Brussels sprouts
  • 1 cup julienned prosciutto
  • 1/4 cup pure olive oil
  • 1/4 cup chopped shallots
  • 1/4 cup lightly toasted pistachios
  • Kosher salt and black pepper, to taste


Use a paring knife to halve each Brussels sprout through the core. Make a little “V” along the outside of the core to cut it out. Separate the leaves and reserve; discard the cores.

In a large sauté pan over medium heat, sauté the julienned prosciutto in the olive oil until crisp, about 2 minutes. Add the shallots and sweat gently until they are translucent, about 5 minutes. Add the Brussels sprouts and pistachios. Allow the Brussels sprouts to heat through but not wilt completely, about 4 minutes. Once they are hot, season them with salt and pepper. You still want a bit of texture, so be sure not to let the leaves fully wilt. Remove the pan from the heat and keep warm until time to serve. 


6 servings as a side