- 10
Ingredients
- 3 quarts water
- 3 cups pearl onions
- 5 cups trimmed and quartered Brussels sprouts (about 1 3/4 pounds)
- Cooking spray
- 1/2 cup (2 ounces) chopped capocollo ham
- 1/4 cup water
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 3 tablespoons honey
Preparation
Step 1
Bring 3 quarts of water to a boil in a Dutch oven. Add onions; cook 1 minute. Remove onions with a slotted spoon. Drain and rinse under cold running water; drain. Set aside. Add Brussels sprouts to boiling water; boil 2 minutes or until crisp-tender. Drain. Pinch stem end of each onion; discard peels.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham; sauté 5 minutes or until lightly browned. Remove from pan. Wipe pan with a paper towel; recoat pan with cooking spray. Add peeled onions; cook over medium heat 5 minutes. Add Brussels sprouts and 1/4 cup water; cover and cook 8 minutes or tender, stirring occasionally. Sprinkle with freshly ground black pepper and kosher salt. Drizzle with honey; stir gently. Top with ham.
Nutritional Information
Calories:100 (18% from fat)
Fat:2g (sat 0.9g,mono 0.0g,poly 0.1g)
Protein:3.5g
Carbohydrate:19g
Fiber:2.2g
Cholesterol:4mg
Iron:1mg
Sodium:171mg
Calcium:45mg