Ingredients:

  • 4 slices Prosciutto di Parma (thinly sliced)
  • 1 lb (approx. 450g) Brussels Sprouts, trimmed and halved lengthwise
  • 1 tablespoon Olive Oil
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly Ground Black Pepper
  • 3 tablespoons Unsalted Butter
  • 10–12 medium Fresh Sage Leaves
  • 1 teaspoon Lemon Juice (freshly squeezed)

Instructions:

  1. Prepare the Prosciutto Dust: Lay prosciutto slices in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 3–5 minutes, checking frequently, until completely brittle and crisp. Remove, let cool, then crush into fine crumbs. Set aside.
  2. Prep the Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  3. Air Fry (First Batch): Preheat the air fryer to 380°F (195°C). Place sprouts in the basket in a single layer (work in batches if necessary to avoid overcrowding). Air fry for 8 minutes.
  4. Air Fry (Second Batch): Shake the basket vigorously. Return to the air fryer and cook for another 4–6 minutes, until the sprouts are tender inside and nicely charred/crisp on the edges. Transfer cooked sprouts to the serving bowl.
  5. Brown the Butter & Sage: While the sprouts finish, melt the butter in a small heavy-bottomed saucepan over medium heat. Add the whole sage leaves. Cook, swirling occasionally, until the butter foams, then solids begin to turn golden brown and smell nutty (about 3–4 minutes). Remove immediately from heat.
  6. Finish and Serve: Drizzle the brown butter (including the crispy sage leaves) over the warm sprouts. Add the teaspoon of lemon juice. Toss gently to coat.
  7. Garnish: Sprinkle generously with the reserved Prosciutto Dust just before serving.