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Brussels Sprouts with Crisp Prosciutto

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings (serving size: about 3/4 cup)
Serving Brussels sprouts with prosciutto makes for a 5-star side dish perfect for holiday meals and weekend dinner parties alike.

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

Nutrition 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

How to Make It

  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 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.

  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.