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Boy Eats World!
by David Lawrence

Brussels sprouts have gotten a bad rap over the years. I'm on a mission to change that. These are not the mushy, over-boiled Brussels sprouts you remember from your childhood. They are instead surprisingly sweet and crisp, embellished perfectly with frizzled strips of prosciutto. This may be just the thing that turns you into a sprout lover.
Serves 6


    • 1½ pounds Brussels sprouts
    • 4 tablespoons extra-virgin olive oil
    • Kosher salt and freshly cracked black pepper, to taste
    • 1/4 pound prosciutto, sliced into thin strips
    • Freshly squeezed juice of 1 lemon


Preheat the oven to 400°F.

Rinse and trim the woody ends off of the Brussels sprouts. Remove any tough outer leaves. Toss the sprouts in a bowl with 3 tablespoons extra-virgin olive oil, and season with salt and pepper. Tumble onto a sheet pan in a single layer and roast until brown and crisp, 20 to 25 minutes. Give the pan a shake occasionally during cooking, to ensure even color.

Meanwhile, add the remaining 1 tablespoon oil to a saute pan over medium heat and fry the prosciutto until crisp. Remove from the pan and drain on a paper towel. Remove the pan from the heat and squeeze in the lemon juice, scraping up the brown bits from the bottom of the pan with a wooden spoon. Place the Brussels sprouts in a serving bowl and toss with the pan juices, then shower them with the prosciutto strips. Serve immediately.



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