Ingredients
2 pounds fresh Brussels sprouts, thinly sliced3 tablespoons canola oil1 large onion, finely chopped7 thin slices prosciutto or deli ham (about 5 ounces), cut into strips4 garlic cloves, minced1/2 teaspoon pepper1/4 teaspoon salt2/3 cup plus 3 tablespoons grated Parmesan cheese, divided
Preparation
In a Dutch oven, bring 8 cups water to a boil. Add Brussels sprouts; cook, uncovered, 3-4 minutes or until tender. Drain.
In a large skillet, heat oil over medium-high heat. Add onion and prosciutto; cook and stir 5-6 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add Brussels sprouts, pepper and salt; heat through. Stir in 2/3 cup cheese. Sprinkle with remaining cheese.
