Shredded Brussels Sprouts with Proscuitto


Shredded Brussels Sprouts with Proscuitto
Serves: 6
  • 2 lbs brussels sprouts
  • 4 oz all-natural proscuitto
  • 2 cloves garlic, finely diced
  • 3 Tbsp coconut oil
  • Juice from ½ a lemon
  • Salt and pepper to taste
  1. Wash brussels and remove outer leaves.
  2. Shred brussels sprouts in a food processor (with the slicing blade) or carefully by hand with a chef's knife. Set aside.
  3. Rough chop the proscuitto.
  4. Heat a large skillet or sauté pan over medium heat. Add 1 Tbsp of coconut oil. Once oil has melted and coated the pan, add the proscuitto and cook until starting to crisp (stirring often) (about 5 minutes).
  5. Add finely diced garlic, mixing with proscuitto until fragrant (about 30 seconds).
  6. Add the remaining coconut oil and the shredded brussels sprouts to the pan. Toss and cook until tender and slightly browned.
  7. Add lemon juice to coat and season with salt and pepper to taste.
  8. Enjoy!

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