Brussels sprouts are served at many a Thanksgiving table, and yet so many people say they don’t care for them. If you are looking to make some Brussels sprouts converts this year, try this. This is the best time of year to eat Brussels sprouts because they are young and fresh and in season, and cold weather tempers their bold, earthy flavor with a little sweetness. The brown butter and prosciutto add richness and crunchy texture, and the caramelization on the sprouts gives them a roasted flavor, without roasting.

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