Williamsburg Lodge's Brussels Sprouts
The Williamsburg Lodge's Executive Chef Rhys Lewis made their Brussels Sprouts.
Ingredients:1 lb. Brussels sprouts
4–5 slices of thinly sliced Italian prosciutto ham, cut julienne
1/8 cup hazelnuts, chopped
2 large shallots, peeled and diced fine
1 Tbsp butter
Salt and pepper to taste
Directions:Trim the Brussels sprouts and cut the stem end with an x pattern using a paring knife. This allows the center to cook more evenly.
Bring 2 qts of water to a boil and season with kosher salt.
Drop the Brussels sprouts in the boiling water and cook 2-3 minutes or until just tender. Drain and reserve.
In a sauté pan, place the butter and add the prosciutto ham and cook over medium heat until crispy and add the shallots.
Cook an additional 2 minutes until the shallots are tender and add the Brussels sprouts, sautéing to heat them through if needed. Add the hazelnuts, season with salt and pepper, and serve.