Sautéed Brussel Sprouts with Smoked Ham and Toasted Pecans

2013-04-24
Sauteed Brussel Sprouts
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  • Servings : 8 to 10
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

Nutritional Info

This information is 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%
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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.

Brussel Sprouts with Smoked Ham and Toasted Pecans

gluten free labeldiabetic recipe

Ingredients

  • 2 pounds Brussels sprouts
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1 large clove garlic, finely minced
  • one 1/8-inch-thick slice smoked ham, coarsely chopped
  • 2/3 cup homemade chicken stock or canned low-sodium chicken broth
  • pinch of sugar
  • kosher or sea salt
  • freshly ground pepper
  • 1/2 cup coarsely chopped toasted pecans

Method

Step 1

Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into very thin slices about 1/16 inch thick, and use your fingertips to separate the slices into shreds. Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached. Place in a bowl and set aside until ready to sauté.

Step 2

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.

Step 3

Transfer to a warmed serving bowl and top with the toasted pecans. Serve immediately.

Do Ahead:

  • This sauté is best when made right before serving. However, the ingredients can be prepared and chopped up to 8 hours in advance. Cover the prepared Brussels sprouts, garlic, and pecans and set aside at room temperature. Chop the ham and place it in a covered container in the refrigerator.

This is a great diabetic recipe. It is quite low carb and very delicious. It would make a great side dish for holiday meals. It’s gluten free too.

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.





Sauteed Brussel Sprouts



diabetic recipe

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