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The Four

Michelle Cooks: Brussels Sprouts With Crisp Prosciutto

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Turkey, mashed potatoes, pumpkin pie, and crescent rolls…

There will be plenty to try and pack onto your plate to celebrate Thanksgiving Day.

But this vegetable side is big on flavor, yet simple and still good for you.

Brussels Sprouts with Crisp Prosciutto

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

Directions:

Pull off any limp outer leaves from the Brussel sprouts and closely trim the stem ends. Don’t cut too much off, or the Brussels sprouts may fall apart.

Cook Brussels sprouts in boiling water 3 minutes or until crisp-tender; drain.

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

Heat pan coated with cooking spray over medium-high heat. Add Brussels sprouts and sauté for 3 minutes or until lightly browned.

Add butter, salt, and pepper, stirring until butter melts.

Remove from heat and drizzle with juice. Add prosciutto and toss to combine.

(Find this recipe at )

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