Name: Brussels Sprouts with Ham and Leeks
Total time: 25 min
Ingredients: 2 pounds Brussels sprouts, trimmed; halved if large; 2 tablespoons olive oil; ½ cup diced dry-cured country ham; 1 large leek, halved lengthwise, rinsed and thinly sliced crosswise; ½ teaspoon salt; ¼ teaspoon freshly cracked black pepper; 3 tablespoons freshly squeezed orange juice; 1 tablespoon cider vinegar

Ingredients

2 pounds Brussels sprouts, trimmed; halved if large
2 tablespoons olive oil
½ cup diced dry-cured country ham
1 large leek, halved lengthwise, rinsed and thinly sliced crosswise
½ teaspoon salt
¼ teaspoon freshly cracked black pepper
3 tablespoons freshly squeezed orange juice
1 tablespoon cider vinegar

Directions

Step 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.

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Step 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

Per Serving:

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.

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts