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.
Brussels Sprouts with Crisp Prosciutto
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)
More From Cooking Light
Amount per serving
- Calories: 79
- Calories from fat: 33%
- Fat: 2.9g
- Saturated fat: 1.5g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.3g
- Protein: 5.5g
- Carbohydrate: 10.4g
- Fiber: 4.3g
- Cholesterol: 9mg
- Iron: 1.7mg
- Sodium: 350mg
- Calcium: 50mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Side Dishes/Vegetables