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Brussels Sprouts w/ Crisp Prosciutto




Source of Recipe


Cooking Light Magazine 12/03


Recipe Introduction


Just a little extra work – a LOT of extra taste!! Really good! I made a couple of shortcuts.


List of Ingredients




3 c. trimmed halved Brussels sprouts (1 ½ lb.)
¼ c. chopped prosciutto (about 1 ½ oz.)
Cooking spray
1 T. butter
½ t. salt (I omitted this – with the prosciutto, it wasn’t necessary)
¼ t. ground black pepper
1 T. fresh lemon juice


Recipe



Steam Brussels sprouts over boiling water, until crisp tender.

Heat a large nonstick skillet over medium heat, add prosciutto. Cook 6 minutes or until crisp, stirring occasionally. Remove from pan, set aside.

Coat same pan with cooking spray. Add Brussels spro8uts; 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.

Yields: 6 servings