By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

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Blistered Brussels Sprouts


When I was growing up, I turned my nose up to Brussels sprouts. Little did I know that this strong smelling member of the cabbage family was a little gem when prepared properly. I am now a huge fan of Brussels sprouts, and prepare them often when they’re in season, usually in a sauté with prosciutto or pancetta, shallots or onions and garlic.

Blanching the Brussels sprouts and then shocking them in cold water will decrease the time it takes to sauté the sprouts while ensuring they are perfectly tender throughout. I like to blanch the sprouts early in the day and refrigerate them in a zip-top plastic bag. Just before dinner I’ll throw them into a hot skillet with other ingredients, letting the heat of the skillet blister them just a bit on the outside.

The sprouts also can be sautéed indoors or out on your Viking Wok/Cooker. Just follow the recipe as written, but stir your sprouts continuously until they begin to caramelize.

  • 2 1/2 pounds Brussels sprouts, washed and trimmed
  • 8 cloves of garlic, peeled
  • 3 tablespoons olive oil
  • 3 shallots or 1/2 small onion, coarsely chopped
  • 6 thin slices prosciutto, chopped
  • Coarse sea or kosher salt and freshly ground black pepper, to taste
Bring a large pot of water to a boil over high heat. Add Brussels sprouts and peeled garlic cloves and blanch for 4 to 5 minutes. Pour into a colander, drain and rinse with cold water until completely cool. Slice Brussels sprouts in half and cut garlic cloves into thin slivers.

Heat a large skillet over medium high heat. Add olive oil and shallots or onion and sauté until tender, about 2 minutes. Add prosciutto and sauté 1 minute. Add Brussels sprouts and slivered garlic and shake the pan or stir well to combine the ingredients. Cook, without stirring, for 2 to 3 minutes. Shake or stir the ingredients again, and then cook, without stirring for 2 to 3 minutes more, until shallots and Brussels sprouts begin to caramelize. Season to taste with a sprinkling of the coarse salt and freshly ground black pepper.

Makes 6 to 8 servings.