Dress simply steamed or boiled brussels sprouts with butter, lemon and crispy prosciutto for a gluten-free side dish for a festive dinner
Ingredients
- 4 slices prosciutto
- 750g brussels sprouts, trimmed and outer leaves removed
- 50g butter
- finely grated zest 0.25 lemon
Method
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Heat a large frying pan and cook the prosciutto in batches, laying the slices flat in the pan until brown and crispy. Remove from the pan and set aside.
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Steam or boil the brussels sprouts for 7-8 mins until just tender, drain and return to the pan with the butter, lemon zest and some seasoning. Turn the sprouts until well coated, then tip into a serving bowl, tear over the crispy prosciutto and season with freshly ground black pepper.