Brussels Sprouts with Prosciutto and Lemon
  • 3 cups trimmed halved Brussels sprouts (about 1½ pounds)
  • ¼ cup chopped prosciutto (about 1½ ounces)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  1. Cook Brussels sprouts in boiling water 3 minutes or until crisp-tender; drain.
  2. Heat a large nonstick skillet over medium heat; add prosciutto. Cook 6 minutes or until crisp, stirring occasionally. Remove from pan; set aside.
  3. Heat pan coated with Olive Oil over medium-high heat. Add Brussels sprouts; sauté 3 minutes or until lightly browned. Add butter, salt, and pepper, stirring until butter melts. Remove from heat; drizzle with juice. Add prosciutto; toss to combine.
  4. Note: Pull off any limp outer leaves, and closely trim the stem end-don't cut too much off, or the Brussels sprouts may fall apart.
Recipe by Sugar and Spice and Everything Nice at