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Photography: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photography: Randy Mayor; Styling: Melanie J. Clarke

Brussels Sprouts with Crisp Prosciutto

Serving Brussels sprouts with prosciutto makes for a 5-star side dish perfect for holiday meals and weekend dinner parties alike.

Cooking Light DECEMBER 2003

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

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.

Nutritional Information

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
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Brussels Sprouts with Crisp Prosciutto recipe

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