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.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

95 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 5 mg cholesterol; 303 mg sodium. 414 mg potassium; 10 g carbohydrates; 4 g fiber; 3 g sugar; 6 g protein; 0 g trans fatty acid; 766 IU vitamin a; 68 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 45 mcg folate; 0 mcg vitamin b12; 45 mg calcium; 2 mg iron;