Blanched Brussels Sprouts with Proscuitto

Few vegetables have come such a long way in public opinion in my lifetime as the Brussels sprout. As a kid, it was one of the most despised foods one could deign to eat, grown-up or not. Now, twenty years or so later, it accompanies chops and half-chickens on so many restaurant plates, and at a recent Thanksgiving-themed potluck dinner, it was the first vegetable side to be cleared up by the crowd (while the broccoli, another not-so-kid-approved food, was … Read More