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.

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Ingredients

Directions

  • 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.

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  • 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; 5 mg cholesterol; 303 mg sodium. 10 g carbohydrates; 6 g protein;

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