Sautéed Brussel Sprouts with Smoked Ham and Toasted Pecans
Brussel sprouts are one of the most maligned winter vegetables, probably because they are often cooked so poorly.
They are usually served whole, overcooked, and underflavored — but this doesn't need to be the case.
Simply trimming and halving the Brussels sprouts, or better yet shredding them, brings out the flavor inside these tightly, delicately layered orbs. Diced smoked ham and toasted pecans add flavor and crunch.
In a 14-inch sauté pan, melt the butter with the olive oil over medium heat and swirl to coat the pan. Add the garlic and sauté for about 1 minute until soft but not browned. Add the Brussels sprouts and sauté for about 3 minutes until bright green and barely crisp-tender. Raise the heat to high and add the ham and stock. Stir to blend, cover the pan, and steam for about 2 minutes longer until the Brussels sprouts are crisp-tender. Season with a little sugar, salt, and pepper.
Transfer to a warmed serving bowl and top with the toasted pecans. Serve immediately.
Serves 8 to 10.
Nutritional Analysis Per Serving
Calories 171; Calories from Fat 113; Total Fat 12.5g; Saturated Fat 3.1g; Cholesterol 19mg; Sodium 444mg; Total Carbohydrates 10.0g; Dietary Fiber 4.3g; Sugars 2.3g; Protein 7.4g; Vitamin A 15%; Vitamin C 130%; Calcium 5%; Iron 9%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
This delicious recipe is from a wonderful cookbook called New Thanksgiving Table: An American Celebration of Family, Friends, and Food by Diane Morgan.
Don't let the name fool you. This cookbook is perfect for year round cooking, especially entertaining.
You will find a review of this cookbook on the site here.
Brussel sprouts are just one of our amazing vegetable recipes. Browse the full collection here.
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