Brussels Sprouts with Ham and Leeks | Midwest Living

Brussels Sprouts with Ham and Leeks

Brussels Sprouts with Ham and Leeks

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  • Makes: 8 servings
  • Hands On 25 mins
  • Total Time 25 mins

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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.


  • 2 pounds Brussels sprouts, trimmed; halved if large
  • 2 tablespoons olive oil
  • 1/2 cup diced dry-cured country ham
  • 1 large leek, halved lengthwise, rinsed and thinly sliced crosswise
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon cider vinegar


  1. 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.
  2. 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.

Nutrition Facts

(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

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