Brussels Sprouts with Crispy Prosciutto

Our Oven Fried Chicken dinner was fantastic, and I was inspired to make Brussels sprouts after having them last night at a friend's house. I forgot how much I enjoy Brussels sprouts, especially when they're prepared really well. Roasted Brussels sprouts are delicious. Steamed Brussels sprouts with almonds and a bit of butter are wonderful. I wanted something a bit more decadent, so I made Brussels Sprouts with Crispy Prosciutto. It was really good, especially if you like these little outcasts of the vegetable world.

Here's how you make them:
  • 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 for three minutes or until crisp-tender. Drain and set aside.

Side note: Here's the thing. Sure you can waste your time boiling water, watching the Brussels sprouts so they don't overcook, etc. OR, you can buy a microwaveable bag of Brussels sprouts at your local grocer – I got mine at Trader Joe's – and microwave it for 2-3 minutes. Once they were done, I cut them in half. It worked just as well and I didn't need to dirty another pot.

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

Coat pan with cooking spray. Heat over a medium-high flame. Add Brussels sprouts, and saute for three minutes or until lightly browned. It may help to cook the Brussels sprouts cut side-down to ensure they brown. Add butter, salt, and pepper, stirring until butter melts. Remove from heat, and drizzle with lemon juice. Add prosciutto and toss to combine.


  1. I am a brussels sprouts bigot. I've never actually eaten them but I hate them. I have to change that, yours look tasty.

  2. Brussel sprouts are my all-time favorite veggie. I often eat them for breakfast because I am so excited that I have them that I can't wait until lunch or dinner to make/eat them.

    I make them similar to this but I use olive oil to brown them for a few minutes and then add about a cup of water, cover with a lid and poach them for a few more minutes. I drain the water, throw them of a plate and top with salt, pepper and the juice of a lemon from my backyard tree.

    I will NEVER understand why so many people don't like brussel sprouts.


Related Posts with Thumbnails