Sage Butter Brussels Sprouts With Prosciutto

• 1/2 sticks Butter
• 2 Tablespoons Sage
• 1 pound Brussels Sprouts, Stems Removed, Then Cut In Half, So They Cook Evenly
• 1/4 cups Rice Wine Vinegar
• 2 ounces, weight Chopped Prosciutto
• 1 teaspoon Fresh Ground Pepper
• Salt To Taste

1. Using an emulsion blender or food processor, mix the butter with the sage. Set aside.
2. Prepare your grill for direct and indirect cooking zones. Place your cast iron skillet on indirect heat but very close to the direct cooking zone. If using your stove top, place your skillet on medium/medium high heat.
3. Add half of the butter mixture (1/4 cup) to the skillet. Add the Brussels sprouts and let them get coated in the butter. Stir the sprouts frequently so they don't stick to the pan. After a couple of minutes, and add the rice wine vinegar. Next, add the chopped up prosciutto. Let the sprouts cook for about 15-20 minutes or until the liquid has cooked down and the sprouts are cooked all the way through. They will be bright green in color when they are done. Add pepper and salt if needed.
4. Serve.
5. Note: You won't use all of the butter in this recipe. Refrigerate the leftovers. Once you've made a batch of sage compound butter, this can be used on other things: Texas Toast, basting meat, or wherever you use butter!

butter, sage, brussels, rice, fresh ground pepper, salt

Taken from tastykitchen.com/recipes/sidedishes/sage-butter-brussels-sprouts-with-prosciutto/ (may not work)