Prosciutto and Lemon Sprouts
Autumn has arrived in the southern hemisphere. That means my favourite vegetable is in the stores again. Welcome back, Brussels Sprouts!
*does little dance because Brussel sprouts are in the supermarket*
I think sprouts are amazing but underused and very underrated, given the opportunity, I would eat them with every meal.
I know most of you have horrific memories of Brussels sprouts that have been boiled to the point the consistency can be described as grey and squishy. None of us likes those kinds of sprouts.
If you are looking for a way to get back into sprouts, I can highly recommend you try them this way. The combination of salty prosciutto, the tang of the lemon with the rich flavour of the Brussels sprouts, is perfect.
Prosciutto & Lemon Brussels Sprouts Recipe
300g Brussels sprouts, quartered
1tbsp. olive oil
2tbsp. lemon juice
6 slices prosciutto, thinly sliced
Steam the Brussels sprouts in a pan with some water until tender.
Drain the water then place the Brussels sprouts into a bowl with the lemon juice and combine.
Place a frying pan over medium-high heat and fry the sliced prosciutto for 1-2 minutes or until lightly golden.
Place the Brussels sprouts in a bowl and top with the prosciutto to serve.