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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

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download