Brussel Sprouts with Crisp Prosciutto

This is the side dish I chose to go with my Honey and Spice Glazed Pork Chops.  Good call!  Fresh brussel sprouts are easy to find in the early Spring and they’re tender and mild and yummy.  I know, not many people get excited about brussel sprouts.  I think that’s because as kids most of us only knew brussel sprouts from a can and no one should ever have to eat those.  Fresh ones are a whole ‘nother matter.

To speed things along you could always trim, cut and blanch the brussel sprouts the day or morning before. You’re going to heat them through as you saute them.  I did use a non-stick skillet for these.  You’re not looking for a sear here and these go quick enough that you don’t need a pan that holds a lot of heat.  Also, if you use cast iron for these some of the iron will transfer and darken the sauce.

This dish leaves the brussel sprouts crisp tender and coated in the lightest butter and lemon sauce.  Served with a less sweet entree you might not even need the prosciutto, but the salty bits are critical to go with a honey glazed meat.  Honestly I might be even more excited about these than the pork chops.  I could have eaten every last one.

Good? Way beyond good.
Easy? Yep.
Good for company? Absolutely.
Special shopping? Just get fresh brussel sprouts. No substitutions.

Brussel Sprouts with Crisp Prosciutto


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


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

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

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.

Note: Pull off any limp outer leaves, and closely trim the stem end-don’t cut too much off, or the Brussels sprouts may fall apart.


2 Responses to “Brussel Sprouts with Crisp Prosciutto”

  1. Cindy Says:

    Thanks for the reminder about the sprouts!

  2. 1womanskitchen Says:

    These are even good reheated in the microwave!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: