Brussels Sprouts Saute

Okay so I accidentally bought over 3 pounds of brussels sprouts.

IT WASN’T MY FAULT. I walked into the grocery store the other day and immediately my ears started giddy-ing out to Mariah Carey’s “Vision Of Love.” If you’ve ever been in a grocery store with me (or anywhere else on the entire freaking planet) you know that I can’t NOT sing whatever is playing in the background. Okay, sing at an inappropriate volume and use my hands and arms to visually assist the singing. ALL RIGHT, and dance. My husband LOVES it. (read: wants to shove a celery stalk into his brain.)

So, as the huge part of the song came, “I’ve realiiiiiiized a DR-EE-EEAAAAM, hmmmmmm” I spotted the bags of brussels sprouts. They were big bags, but I didn’t really make sense of it at that moment because, “And I visuuaaaliiiiiiizeed the LOVE that came to beeeeee.” was happening. So I grabbed a (pretty dang heavy) bag, “FEEL SO ALIVE!” and put it in my cart, “I’m so thankful that I’ve received, the ANSWER. THAT. HEAVEN. HAS. SENT. DOWN. TO. ME.” and I was a goner. A complete lunatic. Couldn’t even be saved if I wanted to.

The good news is, I only had two produce assistants shush me! ONLY TWO THIS TIME, YOU GUYS!

And that is the story of how I have 4 hundred billion brussels sprouts all up in my world.

Soooo, here’s option 1 (of 237) of what you can do with them! A simple saute with prosciutto, butter, lemon, tomatoes and poppy seeds. Now, if that’s not a vision of love I just can’t help you in this life.

Brussels Sprouts Saute:

“I HAD A VISION OF LOOOOVE. And it was AAAAAA–AA–AAA–AAA-AAAAA-LLL that you, turned out to BEEEEEEEE, MMM MMMMMMM.”

What it took for 4:

* 1 Tbs. extra-virgin olive oil
* 1 Tbs. butter
* 1 pound brussels sprouts, washed, ends trimmed and thinly sliced (then you shred them with your hands)
* 4 thin slices of prosciutto, torn into strips
* 1/2 cup cherry tomatoes
* 1 lemon
* 1 Tbs. poppy seeds
* coarse salt and pepper

Heat a large skillet over medium-high. Add the prosciutto strips and saute until crisp, 2 minutes. Remove from skillet and chop it all up. Kind of like bacon bits! But with prosciutto.

Back in the skillet, heat the oil and butter over medium-high. Add the brussels sprouts and saute until they start to brown and soften, 6 minutes. Add the tomatoes and lemon juice. Season with salt and pepper and saute another 2 minutes.

Toss in the prosciutto bits and poppy seeds. Toss, toss.

Serve with roasted chicken or fish or steak or whatever!