Glazed Brussels Sprouts with Apples And Prosciutto

Sautéed brussels sprouts with diced prosciutto and apples cooked in a skillet.

Bright, savory, and irresistibly caramelized, this Brussels sprouts sauté is a vibrant blend of fall flavors with a gourmet twist. Sweet apples and tangy onions mingle with crisped prosciutto and fragrant thyme, creating a rich, aromatic base. The Olive Tap’s Jalapeño and Roasted Garlic Olive Oils add a bold layer of heat and depth, perfectly balanced by a splash of our Granny Smith Apple White Balsamic Vinegar that glazes everything in a tangy-sweet finish.

Tender, golden Brussels sprouts tie it all together for a dish that’s sweet, spicy, savory—and absolutely unforgettable. Drizzle with a little extra infused olive oil before serving for an elevated burst of flavor. Perfect as a standout side or a simple, rustic main.

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Ingredients:

1 lb. Brussels sprouts, halved
1 small red onion, chopped
3-4 cloves garlic, minced
2 small to medium sized apples, diced
4-5 slices of prosciutto, chopped
1 t. chopped, fresh thyme
1 T. The Olive Tap's Jalapeño Olive Oil
1 T. The Olive Tap's Roasted Garlic Olive Oil
2 T. The Olive Tap's Granny Smith Apple White Balsamic Vinegar
Salt and Pepper, to taste

*if you don't want it spicy, use your favorite Olive Tap Extra Virgin Olive Oil

Directions:

Over medium heat, sauté onion and garlic in Jalapeño and Garlic Olive Oils until soft and goldenbeing careful not to burn the garlic. Add prosciutto, apples, and thyme, and cook until prosciutto is slightly crispy and apples are nice and caramelized. Add the Brussels sprouts and season with salt and pepper, to taste. Cook until tender and slightly golden, but still nice and green. Toward the end of cooking, add the Granny Smith Apple Balsamic Vinegar and allow everything to come together and get nice and glazed. After plating, add an extra drizzle of Garlic and Jalapeño Oils to bring out some extra flavor.

Enjoy!

An Olive Tap Original Recipe by Melanie, Long Grove