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.
Use one pan to cook twice — first parcook the sprouts in water, then sauté them in butter.
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.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 26mg 8%
Sodium 506mg 21%
Carbs 9g 3%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.