Brussels Sprouts with Apples, Prosciutto, and Walnuts

One of my go-to dishes are these pan roasted mean green brussels machines. It takes about 20 minutes to make. Brussels sprouts have always had a tang of some sort to me. I can best describe it as earthy. These leafy buds with sweet apples, crunchy walnuts, and some flavorful prosciutto create a perfect fork-filling balance, complementing any entree/meal.


  • Brussels Sprouts ( 1 pound, trimmed and halved)
  • Gala Apple ( 1, medium chopped)
  • Toasted Walnuts (1/4 cup)
  • Olive Oil (2 tablespoons)
  • Garlic (2 cloves, minced)
  • Balsamic Vinaigrette ( 2 tablespoons)
  • Prosciutto (2 oz, sliced)
  • Kosher Salt (1/2 teaspoon)
  • Coarse Ground Pepper (1 teaspoon)
  • Fresh Thyme ( 1 teaspoon, chopped)


  1. In a medium skillet heat olive oil. Add brussels sprouts and garlic. Allow to cook for about 8 minutes on medium heat, covered.
  2. Add apples, thyme, balsamic vinaigrette, salt, pepper and let simmer for 3 minutes, or until apples begin to soften.
  3. After removing from heat mix in walnuts, prosciutto and serve.

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