4 TBSP sun dried tomatoes julienne cut
1 medium red onion
approx. 2-3 TBSP extra virgin olive oil (EVOO)
1/2 lb. prosciutto
2 TBSP fresh chopped garlic
1 1/2 cups organic vegetable broth
fresh basil leaves
wedge of Parmesan
Prepared rice or quinoa
Pour EVOO into a medium sized saucepan - just to cover the bottom of the pan.
Dice the red onion & saute over low heat 20-25 minutes until the onions begin to carmalize.
While onion is sauteing - rinse the sprouts, trim off the ends, cut in half & steam for 3 minutes to tenderize.
Trim prosciutto into large bite sized pieces.
Add prosciutto to red onion & brown.
Add garlic and saute 1 minute.
Add sun dried tomatoes & brussel sprouts.
Add the veggie broth & heat through.
Season with fresh cracked pepper.
Serve over rice or quinoa topped with fresh basil and shaved Parmesan.