Friday, August 14, 2015

Brussel Sprouts Brocolini Prosciutto Almonds and Garlic

Are you wondering what to do with all those cheap brussel sprouts and brocolini that have been regulars this season, at the green grocer's.
 Well this is how we have been eating them this Winter.  They have been fabulous, with garlic, lemon juice prosciutto and  toasted almonds

The secret is to boil the brussel sprouts for a few minutes before you caramelise them with the other ingredients.  This is so yummy and pretty healthy too.

Brussel Sprouts Brocolini Prosciutto Almonds and Garlic
Extra virgin Olive oil (I use Cobram's lemon infused olive oil)
1x 500g packet brussel sprouts
1 bunch of brocolini
1 clove of garlic crushed
1x 80g packet of prosciutto roughly broken into pieces
1 good handful of slivered almonds
Juice of half a lemon
Salt and pepper to taste.

Boil a saucepan of water
Chop brussel sprouts in half
Add brussel sprouts to the boiling water and cook for about 5 minutes
Chop broccoli into 3 sections and toss into the boiling water and cook for 1 minute
Drain vegetables and set aside.
Meanwhile toast almonds in a medium pan, watch them carefully, so they do not burn.
Remove and set aside
In the same pan heat some oil over a medium heat and saute garlic,
Cook the prosciutto in the same pan, until it's crisp.
Toss in the brussel sprouts and brocolini and stir to combine.
Heat through and cook for about 2 minutes so they brown a little.
Salt and pepper to taste
Squeeze over lemon juice
Drizzle with a little olive oil
Dress with toasted almonds
Serve with any meat of your choice.

You can find more easy family recipes here.

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  1. Bonjour chère amie,

    Il n'est pas encore l'heure du repas de midi, mais votre publication me met déjà l'eau à la bouche !... une recette certainement délicieuse. Merci pour le partage.

    Je vous souhaite une excellente journée.
    Gros bisous

  2. Nice try but Im still not a fan of brussel sprouts!

  3. What a delight to see your link pop up at Thriving on Thursdays. Been missing your blog posts. As much as I would like to think this recipe would get eaten, it'd only be a token vegetable on the plate and I'd finish up having to eat it all, not that I'd mind! Thanks Carolyn. Thanks for linking up.

    Anne xx


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