As stated on the Crabtree & Evelyn Cookbook cover, this is a book full of light meals and small feasts. It’s my go-to cookbook inspiration for picnics and events. My family even catered my sister’s post-wedding luncheon from this book. The cookbook is set up by menus, but you can also mix and match and put together your own meals for picnics, reunions or any type of outing. There’s a tasty recipe for Brussels Sprouts in Brown Butter which makes a wonderful side for any kind of protein. You either love brussels sprouts or you don't, but if you are a sprouts fan, one of our family’s favorite picnic sides is leftover chilled brussels sprouts with ranch dressing for a dipping sauce—easy and delicious. For a warm side dish, here’s my take on Brussels Sprouts with an Italian twist.
Brussels Sprouts with prosciutto and tomatoes
Brussels Sprouts with Prosciutto and Tomatoes
Serves 2
2 cups brussels sprouts (about 20)
2 thin slices prosciutto or bacon
1 Tbsp butter
1 clove garlic, minced
1/2 cup grape tomatoes, halved
1/2 tsp basil
salt and pepper to taste
Parmesan shreds for garnish
1. Clean brussels sprouts and strip off outside leaves along with any blemishes. Place in saucepan and cover with cold water. Add 1 tsp salt and bring to a boil. Cook for 8-9 minutes or until softened but still al dente.
2. Meanwhile, place prosciutto in non-stick skillet and brown on both sides. Remove to a cutting board to cool. In same skillet melt butter on low heat. When melted, add minced garlic and stir, about 1 minute, making sure garlic doesn’t brown. Add tomatoes and heat 1 minute. Add basil, salt and pepper and stir to coat.
3. Add cooked brussels sprouts to skillet and mix to combine flavors. Place mixture in a serving bowl. Break up cooked and cooled proscuitto and sprinkle over sprouts mixture. Shred some Parmesan over top for garnish. Serve while still warm.