Shredded Brussels Sprouts with Pine Nuts and Prosciutto

Elevate your side dish game with this vibrant and flavor-packed Shredded Brussels Sprouts with Pine Nuts and Prosciutto. Thinly sliced Brussels sprouts are sautéed to tender-crisp perfection, then paired with crispy prosciutto, buttery toasted pine nuts, and a bright pop of fresh lemon zest and juice. A subtle garlic infusion adds depth, while a finishing touch of olive oil and a hint of butter amplifies its richness. Perfect as a side for roasted meats or a standout dish for holiday gatherings, this recipe is quick to prepare, taking just 25 minutes from start to finish. Packed with texture, savory notes, and a citrusy twist, this gluten-free delight makes for an irresistible addition to any table.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 500 grams Brussels sprouts
• 100 grams Prosciutto
• 50 grams Pine nuts
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 Lemon
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

1. Wash the Brussels sprouts thoroughly, trim the ends, and remove any damaged outer leaves. Use a sharp knife or a food processor with a slicing attachment to shred the Brussels sprouts into thin slices.

Step 2

2. Slice the prosciutto into small pieces or strips. Set aside.

Step 3

3. In a large skillet, heat the pine nuts over medium heat and toast them for 2-3 minutes, stirring frequently, until golden and fragrant. Remove the pine nuts from the skillet and set aside.

Step 4

4. In the same skillet, heat the olive oil and butter over medium heat. Once the butter is melted, add the sliced prosciutto and cook for 2-3 minutes, stirring, until crispy. Remove the prosciutto and set aside on a plate lined with paper towels.

Step 5

5. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Be careful not to let it burn.

Step 6

6. Add the shredded Brussels sprouts to the skillet and sprinkle with salt and black pepper. Cook for 4-5 minutes, stirring occasionally, until the sprouts are tender but still slightly crisp.

Step 7

7. Remove the skillet from heat and stir in the toasted pine nuts and crispy prosciutto.

Step 8

8. Zest the lemon over the Brussels sprouts mixture, then cut the lemon in half and squeeze its juice over the dish. Toss everything to combine.

Step 9

9. Taste and adjust seasoning if necessary. Serve immediately as a side dish.

Nutrition Facts

Serving size	(759.6g)

Amount per serving	% Daily Value*
Calories	1189.0

Total Fat 91.1g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 23.1g
Cholesterol 114mg	0%
Sodium 3106.0mg	0%
Total Carbohydrate 55.2g	0%
Dietary Fiber 21.3g	0%
Total Sugars 15.1g
Protein 52.4g	0%

Vitamin D 0IU	0%
Calcium 169.7mg	0%
Iron 7.1mg	0%
Potassium 779.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.6%

Protein: 16.8%

Carbs: 17.7%