Brussels Sprouts with Crisp Prosciutto

brussels-sprouts-with-crisp-proscuitto

Brussels Sprouts and pork go well together. I love brussels sprouts and so does the rest of the family. The kids usually eat them without complaining, so I have quite a few brussels sprouts recipes to share. Just make sure to buy them small. When they get big, they have a mustard/wasabi-like flavor to them.

Brussels Sprouts with Crisp Prosciutto
Author: 
Recipe type: Vegetable
Serves: 6
 
Ingredients
  • 3 cups trimmed halved Brussels sprouts (about 1½ pounds)
  • ¼ cup chopped prosciutto (about 1½ ounces)
  • Cooking spray
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
Instructions
  1. Cook Brussels sprouts in boiling water 3 minutes or until crisp-tender; drain.
  2. Heat a large nonstick skillet over medium heat; add prosciutto. Cook 6 minutes or until crisp, stirring occasionally. Remove from pan; set aside.
  3. 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.
Nutrition Information
Serving size: ¾ cup Calories: 79 Fat: 2.9 g Saturated fat: 1.5 g Unsaturated fat: 1.2 g Trans fat: 0 Carbohydrates: 10.4 g Sodium: 350 mg Fiber: 4.3 g Protein: 5.5 g Cholesterol: 9 mg
2 Weight Watchers Smart Points per serving

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

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

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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.

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