| | Directions | | Place pecans in single layer in a shallow pan and bake at 350° for 8 to 10 minutes or until toasted, stirring once. Remove discolored leaves from brussel sprouts and cut each in quarters. They will naturally shred some which is okay. Melt butter in large skillet over medium-high heat; add onions and garlic. Sauté for 2 to 3 minutes or until tender. Add brussel sprouts and sauté 8 to 10 minutes or until just tender. Add prosciutto, salt, pepper and lemon juice; sauté 2 more minutes. Remove from heat and sprinkle with cheese and toasted pecans. Serve immediately while warm. |
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| Ingredients | | - |  | 3/4 cup Chopped Pecans |
| - | | 2 pounds fresh brussel sprouts (can use frozen) |
| - | | 2 tablespoons butter |
| - | | 3 green onions; chopped |
| - | | 2 cloves garlic |
| - | | 1/4 pound prosciutto; cut into thin strips |
| - | | 1 tablespoon lemon juice |
| - | | Salt & Pepper to taste |
| - | | 1/4 cup freshly grated Parmesan cheese |
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