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Side Dishes

Pan-Roasted Brussels Sprouts

Brussels sprouts and prosciutto are perfect partners. But toss in pepperoncini rings to take this simple side from good to great.

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Ingredients

BOIL:

MELT:

STIR IN:

Use one pan to cook twice — first parcook the sprouts in water, then sauté them in butter.

Instructions

Boil sprouts in water in a sauté pan, covered, 3 minutes. Uncover pan and allow remaining water to evaporate. Move sprouts to the side of the pan.

Melt butter in pan and add prosciutto; sauté until crisp, 2–3 minutes. Mix sprouts with prosciutto; cook until sprouts begin to brown, 2–3 minutes.

Stir in pepperoncini; season with salt and pepper.

Nutritional Facts

Tags: Easy, Quick, Side Dishes, Gluten Free, Italian, Healthy, Low Carb, For Two, St. Patrick'S Day, Thanksgiving

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