small Brussels sprouts, washed and trimmed
bacon, finely diced
finely diced shallots
lower sodium chicken broth
salt and pepper to taste
salt and some pepper. Shake the pan, rolling the Brussels sprouts around to help them brown evenly. After a few minutes, turn the heat to medium and cook another 3-4 minutes until the sprouts soften slightly.
I seasoned the vegetables withbalsamic vinegar because I like a sour edge with any vegetable in the cabbage family and because balsamic vinegar gets sweet as it cooks, which was the perfect match for the sweet potatoes
Add prosciutto with oil to sprouts mixture, tossing to combine. Add brusselssprouts, tossing to coat. In large bowl, whisk together mayonnaise, cheese, lemon juice, mustard, anchovy paste, garlic, Worcestershire sauce and pepper