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
- Cook Brussels sprouts in boiling water 3 minutes or until crisp-tender; drain.
- Heat a large nonstick skillet over medium heat; add prosciutto. Cook 6 minutes or until crisp, stirring occasionally. Remove from pan; set aside.
- 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.
- 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 at https://kathleenssugarandspice.com/2011/11/23/brussels-sprouts-with-prosciutto-and-lemon-recipe/
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