I love the NY Times food section. Over Thanksgiving, I made as many of their vegetable recipes as I could. This one was a keeper: Brussels sprouts sautéed with apples. The first time I made it, I used my cast iron skillet, which seems to make everything fool-proof. I did not slice the Brussels sprouts as thin as they said to, and skipped the prosciutto (which the recipe called for), since my father-in-law was coming and he keeps kosher. But I added the pecorino cheese at the end and had to make a second batch because I ate so much of the first one.
The second time I made this dish was for New Year’s Eve. My brother said to keep the vegetables “light,” which I interpreted as, “Skip the cheese.” But I thought the recipe could benefit from a little fat and salt, and we had some turkey bacon, so I sautéed turkey bacon, shredded it and added it in at the end. This time, I used a big sautee pan, instead of a skillet. I think the skillet worked better. You will need two pounds of Brussels sprouts, two delicious apples, three tablespoons olive oil, a little salt and pepper. It’s ridiculous how delicious this was. Thank you #NYTfood.
2 ounces thinly sliced prosciutto (I didn’t use prosciutto, and instead sautéed four slices of turkey bacon and then shredded them into the Brussels sprouts at the end)
3 tablespoons extra-virgin olive oil
2 large Golden Delicious apples, cored and cut into 1/4-inch cubes
1 ½ pounds brussels sprouts, trimmed and very thinly sliced
¾ teaspoon kosher salt, more as needed
¾ teaspoon black pepper, as needed
Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.