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.
(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
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