- 3/4 cup chopped pecans
- 2 pounds fresh Brussels sprouts
- 2 tablespoons butter
- 1 shallot, chopped
- 2 garlic cloves, minced
- 1/4 pound prosciutto, cut into thin strips
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 cup freshly grated Parmesan cheese
How to Make It
Place pecans in a single layer in a shallow pan.
Bake at 350° for 8 to 10 minutes or until toasted, stirring after 5 minutes.
Remove discolored leaves from Brussels sprouts. Cut each sprout in half, and cut into shreds.
Melt butter in a large skillet over medium-high heat; add shallot and garlic, and sauté 1 to 2 minutes or until tender.
Add shredded Brussels sprouts to skillet; sauté 8 to 10 minutes or until just tender. Add prosciutto and next 3 ingredients; sauté 2 more minutes. Remove from heat, and sprinkle with cheese and toasted pecans.