Brussels Sprouts with Crisp Prosciutto
May 2, 2006 10:14:23 GMT -8
Post by tami on May 2, 2006 10:14:23 GMT -8
Brussels 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.
Yield: 6 servings (serving size: about 3/4 cup)
CALORIES 79(33% from fat); FAT 2.9g (sat 1.5g,mono 0.9g,poly 0.3g); PROTEIN 5.5g; CHOLESTEROL 9mg; CALCIUM 50mg; SODIUM 350mg; FIBER 4.3g; IRON 1.7mg; CARBOHYDRATE 10.4g
Cooking Light, DECEMBER 2003
Tami's Notes: I use a bag of frozen sprouts for this. Just let them thaw a t room temp until they are tahwed out enough to cut and the continue with the recipe.
This recipe is also awesome with fresh green beans.
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.
Yield: 6 servings (serving size: about 3/4 cup)
CALORIES 79(33% from fat); FAT 2.9g (sat 1.5g,mono 0.9g,poly 0.3g); PROTEIN 5.5g; CHOLESTEROL 9mg; CALCIUM 50mg; SODIUM 350mg; FIBER 4.3g; IRON 1.7mg; CARBOHYDRATE 10.4g
Cooking Light, DECEMBER 2003
Tami's Notes: I use a bag of frozen sprouts for this. Just let them thaw a t room temp until they are tahwed out enough to cut and the continue with the recipe.
This recipe is also awesome with fresh green beans.