Brussels Sprouts with Prosciutto

We were skeptical to try boiled Brussels sprouts (they get a bad mushy rap), but the short boil time and skillet sautéing keeps them firm.  The crispy prosciutto is a nice salty addition too.

Brussels Sprouts with Prosciutto

(modification of recipe originally from Cooking Light)

Serves 6

  • 6 cups trimmed halved Brussels sprouts (about 2 pounds)
  • ¼ cup sliced prosciutto, diced (about 2 ounces)
  • Cooking spray
  • 1 tablespoon unsalted butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon fresh lemon juice

Cook the Brussels sprouts in boiling salted water for 3 minutes or until crisp tender; drain and set aside.

Heat a large nonstick skillet over medium heat; add prosciutto.  Cook 4 to 5 minutes or until crisp, stirring occasionally.  Remove prosciutto from skillet and place on a paper towel lined plate.  Drain grease from skillet.

Lightly spray same skillet with cooking spray.  Heat skillet over medium-high heat.  Add Brussels sprouts; sauté 3 to 4 minutes or until lightly browned, stirring occasionally.  Add butter, salt and pepper to skillet.  Stir until butter melts and coats Brussels sprouts.  Remove from heat; drizzle with lemon juice.  Add cooked prosciutto; toss to combine.
Nutritional Info/ Serving:  Calories 97, Fat 6 g, Protein 6 g, Carbs 10 g

21 Day Fix Container Equivalents/Serving:  1 Green, 1 tsp

Posted in 21 Day Fix Recipes, Recipes, Vegetables Tagged with: , , ,

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