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.
This was good, though the lemon juice did not come across as "lemon" to me, but more as a bitterness... I'll try adding a small amount of lemon zest next time (instead of juice?) and see if that provides more lemon flavor.
This is an awesome recipe! We were in a rut with veggies and wanted to try something different. Instead of butter I used flavored avocado oil and it was delicious! This recipe will definitely be in our rotation!
Funny... I was eating this and thought, "It's good, but the brussel sprouts are too large", then I noticed that I was supposed to have halved them. I think that would have helped a lot. Also important: get some thicker sliced prosciutto, or maybe just sub in a small amount of bacon. Still, even with my slip ups, this was a decent dish. Better browning through halving the sprouts and thicker pieces of prosciutto will no doubt make it something special when I try it again. Also, very quick and easy to make.