The key to great Brussels sprouts is to cook them a very short time or a very long time―you want to either maintain their fresh crispness or slowly caramelize their natural sugars. This recipe takes the short route, cooking the whole dish in just nine minutes. Crisp, salty, meaty, pan-fried prosciutto balances the sprouts' vegetal character, and a simple lemon-butter dressing brightens the flavor. Try this dish with a quick soup or stew for a great winter dinner.
View Recipe: Brussels Sprouts with Crisp Prosciutto