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


Recipe Summary

25 mins
25 mins


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; fat 5g; cholesterol 5mg; saturated fat 1g; carbohydrates 10g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 3g; protein 6g; vitamin a 766.5IU; vitamin c 68.4mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 44.9mcg; vitamin b12 0.1mcg; sodium 303mg; potassium 414mg; calcium 45mg; iron 1.6mg.