Hy-Vee Recipes and Ideas

Directions

1. Step1
   Soak skewers in water for 30 minutes.
2. Step2
   Bring a large saucepan of salted water to boiling over high heat. Add the sprouts and simmer for 6 to 8 minutes or until just barely tender and still bright green. Spread on a sheet tray to cool slightly.
3. Step3
   Meanwhile, for honey-mustard glaze, in a microwave-safe bowl combine brown sugar, honey, mustard and vinegar. Cook on HIGH for 30 to 60 seconds or until boiling to dissolve sugar; set aside.
4. Step4
   Preheat grill to direct heat over medium heat.
5. Step5
   Cut cooled Brussels sprouts in half through stem.
6. Step6
   Stack prosciutto slices and fold in half crosswise; make 3 lengthwise cuts through the stack to end up with 12 prosciutto ribbons.
7. Step7
   Halve the dates.
8. Step8
   Begin to assemble the skewers starting with a Brussels sprout half, then a prosciutto ribbon folded accordion-style, a date half and finishing with another Brussels sprout half. Continue until all of the skewers are assembled. Brush the glaze lightly over the skewers.
9. Step9
   Place skewers on an oiled grill rack. Grill for 2 to 4 minutes or until Brussels sprouts begin to char, turning once and brushing with glaze. Remove skewers and serve warm drizzled with any remaining glaze.
10. Step10
    Tip: Choose Brussels sprouts with small, tight heads, no more than 1-1/2 inches in diameter. To keep the halved sprouts intact, cut them through the stem (and remove any tough outer leaves).