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Brussels Sprouts with Prosciutto and Lemon Recipe

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Need a new Thanksgiving Side Dish?  Here is a show stopper, a Brussels Sprouts with Prosciutto and Lemon Recipe.   DH, who does not care for Brussels Sprouts and grumbled at the thought of this side dish,  was coming back for more.  I think I even heard him talking about it the next day.  It’s all in the prosciutto, other wise known as fancy bacon.  Everything is simply better with bacon.  I’ll update this post later with step-by-step photos, they are still on the camera.  I felt for the sake of time, I should just let this recipe fly. {UPDATED WITH PHOTOS}

Let me know how it turns out for you!

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Brussels Sprouts with Prosciutto and Lemon
 
Ingredients
  • 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
Instructions
  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.

Happy Thanksgiving Friends!

Comments

  3. Oh honey try the lemon touch, it is such a background flavor, you would never notice. Please share your recipe find.

  7. My organic grocery delivery service just delivered a bunch of these beauties to my door this week. My husband took one look and turned away. “I hate brussel sprouts! Ewww!” And so started this weeks new challenge. Make something with brussel sprouts to change his mind. This might be just the recipe I need!