Ingredients:

1 lb. Brussels sprouts, halved

1 small red onion, chopped

3-4 cloves garlic, minced

2 small to medium sized apples, diced

4-5 slices of prosciutto, chopped

1 teaspoon chopped, fresh thyme

1 Tablespoon Olive Lucy Butter Olive Oil

1 Tablespoon Olive Lucy Chipotle Olive Oil

1 Tablespoon Olive Lucy Garlic Olive Oil

2 Tablespoon Olive Lucy Red Apple Balsamic Vinegar

Salt and Pepper, to taste

 

Directions:

Over medium heat, sauté onion and garlic in Chipotle, Butter and Garlic Olive Oils until soft and golden…being careful not to burn the garlic. Add prosciutto, apples, and thyme, and cook until prosciutto is slightly crispy and apples are nice and caramelized. Add the Brussels sprouts and season with salt and pepper, to taste. Cook until tender and slightly golden, but still nice and green. Toward the end of cooking, add the Red Apple Balsamic Vinegar and allow everything to come together and get nice and glazed. After plating, add an extra drizzle of Garlic and Chipotle Oils to bring out some extra flavor.

 

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