Not-so-traditional Thanksgiving menu

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Sautéed Brussels sprouts with prosciutto and sun-dried cranberries
Chef Peter Laufer, Royal Sonesta Hotel


  • 1 pound fresh Brussels sprouts, trimmed
  • 2 tablespoons olive oil
  • 3 ounces paper-thin slices prosciutto, coarsely chopped
  • 1cup dried cranberries
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper
  • Nutmeg
  • 3/4 cup low-salt chicken broth


  1. Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
  2. Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the prosciutto and saute until beginning to get crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes.
  3. Add the Brussels sprouts and dried cranberries to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste.
  4. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.