Thursday, August 16, 2018

Grilled Brussel Sprouts with Prosciutto #recipe from Linda Wiken, author

I'm still in the summer mode of not turning on large indoor appliances as the heat wave continues. So, here's a side I tried last week and paired it with a salmon filet, although it would work nicely with chicken or meat.

You may recognize it...I did post it for a few hours last week until I realized the error of my ways. Lucy Burdette and I take turns on Thursdays and we had agreed to do a switch last week. Guess who forgot! And worse yet, I had it written down. Anyway, I'm forgiven and here is my post.

What I learned along the way was you might want to parboil the brussel sprouts first, although that does involve turning the stove on. Or, maybe pre-grill the sprouts until the char is starting, then wrap them in prosciutto and stick them on the grill again to add that extra salty flavor.

The original recipe calls for maple syrup to be brushed on the sprouts first but I used two different types of jelly instead, alternating them: a red pepper one for a sweet taste, and a tangerine and chili pepper for a definite zip. My favorite turned out to be the red pepper.

What you'll need: (for two)

8 brussel sprouts
4 slices of prosciutto
red pepper jelly
tangerine and

What to do:

1. Preheat grill.

2. Wash brussel sprouts, discarding damaged leaves and cutting off stems.

3. Dab some jelly of your choice to the individual sprouts and then wrap with a slice of cut prosciutto.
    Stick a toothpick in each.

4. Place brussel sprouts on grill for approximately 30 minutes, turning frequently.

5. Serve with seafood or meat or poultry of your choice?


It's now here --
Marinating in Murder, book #3
Recipes included!

Here's a taste of the reviews:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.


  1. Clever and unusual idea.
    I'm surprised by the cooking time. 30 minutes seems a long time.

  2. Love brussel sprouts & look forward to trying this different way to enjoy them.

  3. Linda, this sounds absolutely delicious! I will definitely try the recipe. The salmon fillet also looks appetizing.
    the ever-anonymous Nancy R.