Brussels Sprouts with Ham and Leeks
- Makes: 8 servings
- Hands On 25 mins
- Total Time 25 mins
Brussels sprouts grow sweeter after the first frost. In the final minutes of cooking, a splash of fresh orange juice and cider vinegar adds the perfect sweet acidity.
Brussels sprouts, trimmed; halved if large
diced dry-cured country ham
large leek, halved lengthwise, rinsed and thinly sliced crosswise
freshly cracked black pepper
freshly squeezed orange juice
- Bring a heavy pot half full of lightly salted water to boiling over high heat. Add sprouts and cook for 5 to 6 minutes until crisp-tender. Drain in a colander.
- Return pot to heat and reduce heat to medium-high. Add olive oil, ham, leek, salt and pepper. Cook and stir for 2 to 3 minutes until leeks are just tender. Add sprouts; cook and stir for 2 minutes more or until heated through. Drizzle with juice and vinegar; toss to coat. Transfer to a serving dish. Pour any juices in pan over sprouts and serve.
(Brussels Sprouts with Ham and Leeks)Servings Per Recipe 8, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 10, Niacin (mg) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 45, sugar (g) 3, Potassium (mg) 414, fiber (g) 4, sodium (mg) 303, cal. (kcal) 95, pro. (g) 6, calcium (mg) 45, Fat, total (g) 5, vit. C (mg) 68, vit. A (IU) 766, iron (mg) 2, sat. fat (g) 1, Riboflavin (mg) 0, chol. (mg) 5, Thiamin (mg) 0