Brown Butter Brussels Sprouts With Prosciutto

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   ["Prepare your sprouts by cutting a thin slice off the ends, pulling off any outside leaves that are brown or wilted, and making a small ""x"" in the bottom of each sprout's stem. If they're very small, just trimming the stem is enough, or if you don't feel like fussing, you can simply slice the sprouts in half pole-to-pole.", "Stack your prosciutto slices, roll them along the long edge, and slice into 1/4"" slices. Break apart a bit with your fingers.", "In a 12"" saute pan (with a lid) over medium heat, melt your butter, and allow it to foam and subside. It will start to brown now, and when it has just started to brown, sprinkle in your prosciutto ribbons. Brown the prosciutto and butter together, lowering the heat if you are worried about burning the butter.", "When your prosciutto is browned and nearly crispy, toss in your sprouts, and stir to completely coat with the butter. Sprinkle some salt over them, put the lid on the pan, and lower the heat to medium-low. It's okay to check them once or twice to make sure they aren't burning, but don't lift the lid more than once or twice, because you'll let out too much moisture.", "When the sprouts are tender (about 5-10 min. tops), and some have browned deeply (caramelization is your friend), taste to adjust seasonings, add any salt or pepper you want, and serve them. Make sure everyone gets some crispy crunchy prosciutto on top."]

* Per serving · 4 servings · Values may vary.