Brussels sprouts are the vegetable of the moment and this is an interesting take.

Servings: 8

1 pound (500 grams) Brussels sprouts

¼ cup olive oil

4 slices prosciutto, chopped (1 ½ ounces, 42 grams)

½ cup macadamia nuts, coarsely chopped

Salt and freshly ground pepper to taste

Remove root end and core from Brussels sprouts, cut in half, thinly slice and reserve. Heat oil in skillet over medium-high heat. Add prosciutto and sauté for 2 minutes or until beginning to crisp. Add Brussels sprouts and sauté for 3 minutes or until bright green. Cover pan and cook 3 minutes longer or until sprouts are crisp tender.

Toss in macadamia nuts, sauté 1 minute and season with salt and pepper.