A yummy vegetable side that will complement any meal, and is quick enough to make on a weeknight. The Man and I decided it doesn't even need the prosciutto.
Ingredients List:
1 thin slice Prosciutto
4 cups Brussel Sprouts (trimmed and halved)
3 tablespoons Olive Oil (divided)
Juice of 1 Lemon
Cut Prosciutto into thin strips, and set aside.
In a 12-inch nonstick skillet, heat 2 tablespoons of oil over medium heat.
Arrange Brussel Sprouts, cut side down, in a single layer in a skillet.
Drizzle with remaining 1 tablespoon Oil.
Sprinkle with Salt & Pepper.
Cook, covered, for 3 minutes.
Sprinkle with 2 tablespoons of Water.
Cook, covered, for 2 minutes or just until sprouts begin to caramelize and are near tender.
Increase heat slightly.
Add Prosciutto.
Cook, uncovered for 1-2 more minutes, or until sprouts are caramelized.
Remove from heat.
Drizzle with Lemon Juice.
Toss to coat.