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.