Honey Glazed Brussels Sprouts and Prosciutto
Serves: 6 to 8
  • 2 pounds Brussels sprouts, all similar in size
  • 3 ounces Prosciutto di Parma, torn into 1-inch pieces
  • 2 tablespoons canola oil
  • Salt and freshly ground pepper
  • ¼ cup honey
  • 2 tablespoons stone ground mustard
  • 1 tablespoon cider vinegar
  • ½ teaspoon salt
  •  -
  • Metal or bamboo skewers
  1. Set up grill for direct cooking over medium heat. Brush and oil grate before cooking.
  2. Trim away any yellowed or discolored leaves score the stem end. Drop them into a pot of boiling salted water and blanch for 5 minutes. Drain and plunge into ice water to stop the cooking.   Alternate sprouts, with the stems facing the same direction, with Prosciutto pieces on skewers (if using bamboo skewers, soak in water at least 30 minutes). Brush with oil and season with salt and pepper.
  3. Place on hot grill, stem side down and cook for 5 minutes. Rotate and cook 4 to 5 minutes more on each side (four sides total). Meanwhile, combine and heat the remaining ingredients in a large skillet over medium low heat. Once the stems of the sprouts can be easily pierced with the tip of a sharp knife, they ready to come off the grill. Carefully slide the sprouts and Prosciutto off the skewers and transfer to the pan with the warm glaze and gently toss to coat.
  4. Transfer to a serving dish and serve warm.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/honey-glazed-brussels-sprouts-and-prosciutto/