Hello!
Hope you had a fantastic Thanksgiving yesterday!

I had intended to post this as a side option for old turkey day, but obviously didn't get around to it. However, as I type there are about three pounds of leftover produce in my fridge just begging to be cooked. So, if you have leftover Brussels sprouts like me, this is a great variation that you probably didn't have yesterday.

I wanted to call these "Italian" Brussels sprouts because of the ricotta and prosciutto, but I am quite obviously a ginger, and have no idea if that would necessarily constitute these being "italian". They most certainly are cheesy, though, so we went with that.

Without further ado! Whip up some of these guys when you get home from shopping today. If you have simple leftover Brussels sprouts from yesterday in your leftover pile, those would work just fine, too. The biggest takeaway here is-- just because yesterday is over, doesn't mean the good eats have to be, too. Enjoy.




Cheesy Brussels Sprouts with Ricotta and Prosciutto
Serves 4-6

What it's Made of:

• 1/2 lb prosciutto (or pancetta or bacon), sliced into 1" pieces
• 1 lb Brussels sprouts, outer leaves removed and larger ones halved
• 1/3 cup ricotta cheese
• 1/4 cup grated parmesan, plus more to top
• 1/3 cup panko bread crumbs (I used Aleia's Gluten Free so my beardy buddy could partake. These taste just like regular panko. They are bomb.)

How it's Made:

• Preheat oven to 350° 
• In large skillet, saute the prosciutto over medium heat until crispy. Remove from pan and drain on paper towels.
• Asses the fat in the pan-- you may want to add a tablespoon of oil if the prosciutto didn't render enough to coat the pan with a thin layer (alternately, if you used bacon, you should probably drain a bit of the grease so there's just enough for a thin layer)
• Add the Brussels sprouts to the hot skillet and brown over medium heat until they begin to get some glorious color on them and soften up. Don't cook them all the way, though, since they're going to finish up in the oven
• Once they have some good color and are almost fork-tender, remove from the pan and place in a roasting dish
• Stir in the prosciutto, ricotta and the parmesan along with a few sprinkles of the panko
• Top the dish with the remaining panko, some additional parmesan and a drizzle of olive oil
• Bake until the top is nicely browned, about 20 minutes, and serve!