Shredded Brussels Sprouts With Pecans and Prosciutto |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
3/4 cup chopped pecans |
2 pounds fresh brussels sprouts |
2 tablespoons butter |
1 shallot, chopped |
2 garlic cloves, minced |
1/4 pound prosciutto, cut into thin strips |
1 tablespoon fresh lemon juice |
1/2 teaspoon pepper |
1/2 teaspoon salt |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Place pecans in a single layer in a shallow pan.
2. Bake at 350° for 8 to 10 minutes or until toasted, stirring after 5 minutes.
3. Remove discolored leaves from Brussels sprouts. Cut each sprout in half, and cut into shreds.
4. Melt butter in a large skillet over medium-high heat; add shallot and garlic, and sauté 1 to 2 minutes or until tender.
5. Add shredded Brussels sprouts to skillet; sauté 8 to 10 minutes or until just tender. Add prosciutto and next 3 ingredients; sauté 2 more minutes. Remove from heat, and sprinkle with cheese and toasted pecans.
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