Drugstore Divas received this oil for this post. Additional items, plus all thoughts and opinions, are property of Drugstore Divas.
I don’t eat Brussels sprouts. If you would have asked me last week, that’s what I would have told you.
But this isn’t last week. This is this week.
Now, I eat them. The world’s pickiest eater, who doesn’t eat Brussels sprouts, who doesn’t eat raw prosciutto loves this combo. How’d that happen? Carapelli sent over a bottle of Extra Virgin Olive Oil and four recipes for us to try. There was a turkey recipe, but Pete and I are two people. We weren’t gonna be able to eat a whole turkey. There was a mashed potato recipe, a gravy recipe, and this Brussels sprouts recipe.
We dared … and that meant eating way out of my comfort zone.
The night before, we had opened the bottle of Carapelli Extra Virgin Olive Oil to dip bread it. It was really high quality. We’ve had olive oil in the past that just fell flat. And also ones that had a kinda, hmm, dirty tasty to it. It was okay to cook with, but not to eat alone. But Carapelli, it went really well with the homemade bread I made a few weekends back.
The day after we dipped, we dined. This time on the sprouts. I don’t know if it was the oil that made all the difference, but these were amazing. So good. I didn’t think I would like them at all and expected to leave Pete with the entire two pounds — minus my one bit. But actually, I really enjoyed them, so much that I haven’t stopped talking about them. They’re really my new veggie of choice.
If Carapelli can design a recipe that gets picky eaters to rave about Brussels sprouts, imagine how amazing the recipe for Extra Virgin Olive Oil is. Seriously, I’m sold.
Brussels Sprouts with Caramelized Onions and Prosciutto
What You’ll Need:
2 pounds fresh Brussels sprouts, blanched, quartered
4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil
1 onion, julienned
1 1/2 ounces prosciutto, sliced into 1/2-inch strips
4 tablespoons white balsamic vinegar
Fresh cracked black pepper
What You’ll Do:
Trim stem end of Brussels sprouts. Discard wilted outside leaves. Boil in salted water until cooked through (about 7 minutes) until just tender. Shock in ice water. Quarter the cooled sprouts.
In large skillet over medium high heat, caramelize onions in olive oil for 15 to 20 minutes, stirring frequently. Remove from pan. Place in bowl, mix with prosciutto.
In the same skillet, over high heat, lightly brown Brussels sprouts. Add onion-prosciutto mix, toss.
Deglaze by adding white balsamic vinegar and scraping bottom of pan. Season with salt and pepper.
We ate the sprouts with simple breaded chicken and roasted potatoes. It was such a heart home cooked meal. Totally hit the spot.
This recipe was printed with permission from www.carapelliusa.com. Check out the site for other great recipes. The images are all ours.