Brussels Sprouts with Sour Cherries, Prosciutto, and Hazelnuts

Making compound butter (or in this case, compound ghee) is an easy and practical way to keep flavor-boosters on hand. Herbs are traditional, but we’ve created a unique combination of sour cherries, garlic, apple cider vinegar, and honey. A dollop goes a long way—the bright fruit really perks up Brussels sprouts or roasted pork. Try your own flavor combinations at home—garlic and herbs or blue cheese and chives are sure bets.

Brussels Sprouts with Sour Cherries, Prosciutto, and Hazelnuts

Yield: 4 servings
Active Time: 15 minutes

Ingredients

Compound Ghee

1/2 cup ghee
1/2 cup fresh or dried sour cherries
3 cloves garlic, minced
1 1/2 teaspoons apple cider vinegar
1 tablespoon raw honey
Salt, to taste

Brussels Sprouts

1/4 cup compound ghee
1 pound Brussels sprouts, trimmed and halved
1/4 cup chopped prosciutto or bacon
1/4 cup chopped hazelnuts

Instructions

Mix together all of the ingredients for the compound ghee in a medium-sized bowl with a spoon or spatula until combined.

Place 1/4 cup of the ghee mixture in the bottom of a heavy skillet over medium-high heat. Add in the Brussels sprouts and mix to coat evenly. Arrange sprouts, cut side down, in a single layer in pan, then reduce heat to medium and cook, not stirring, 5 minutes. Add the prosciutto and cook, stirring occasionally, until the sprouts are golden brown. Add in hazelnuts, and if desired, additional compound ghee for additional flavor, then season with salt and pepper to taste. Serve immediately.

Photo credit: Paul Delmont