Brussels Sprouts with Crisp Prosciutto

Brussels Sprouts with Crisp Prosciutto Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
Serving Brussels sprouts with prosciutto makes for a 5-star side dish perfect for holiday meals and weekend dinner parties alike.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 79
Caloriesfromfat 33 %
Fat 2.9 g
Satfat 1.5 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 5.5 g
Carbohydrate 10.4 g
Fiber 4.3 g
Cholesterol 9 mg
Iron 1.7 mg
Sodium 350 mg
Calcium 50 mg

Ingredients

3 cups trimmed halved Brussels sprouts (about 1 1/2 pounds)
1/4 cup chopped prosciutto (about 1 1/2 ounces)
Cooking spray
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice

Preparation

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 cooking spray 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.

Note:

December 2003
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