Brussels Sprouts Saute

• 4 slices Thin Prosciutto, Torn Into Strips
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Butter
• 1 pound Brussels Sprouts, Washed, Trimmed And Thinly Sliced (then You Shred Them With Your Hands)
• 1/2 cups Cherry Tomatoes
• 1 whole Lemon, Juiced
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1 Tablespoon Poppy Seeds

1. 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.
2. 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.
3. Toss in the prosciutto bits and poppy seeds. Toss, toss.
4. Serve with roasted chicken or fish or steak or whatever!

olive oil, butter, brussels, cherry tomatoes, lemon, salt, poppy seeds

Taken from tastykitchen.com/recipes/sidedishes/brussels-sprouts-saute/ (may not work)