- 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.