Delicious, quick and easy Sprout Side Dishes.
BRUSSELS SPROUTS WITH HAM AND CARAMELIZED ONIONS
4 ounces country ham, chopped
5 tablespoons olive oil, divided
2 pounds of fresh Brussels sprouts, trimmed
2 teaspoons salt, divided
2 onions, thinly sliced
1/4 cup honey
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
Saute ham in 3 tablespoons of hot oil in a large skillet over medium heat, 3 to 5 minutes or until crisp. Remove with a slotted spoon and drain on paper towels.
Add Brussels sprouts to skillet and cook, stirring occasionally 7 to 8 minutes or until light brown and crisp tender, toss with 1 teaspoon of salt. Transfer Brussels sprouts to a bowl, wipe the skillet clean.
Heat remaining 2 tablespoons of oil in skillet over medium high heat, add onions, and cook, stirring occasionally, 15 to 20 minutes or until light brown and tender. Stir in honey, black pepper and red pepper and remaining 1 teaspoon of salt. Add Brussels sprouts and cook, stirring constantly, 1 to 2 minutes or until thoroughly heated. Top with ham.
Recipe adapted from Southern Living, November 2013
SEARED BRUSSELS SPROUTS
Heat 1 to 2 tablespoons of olive oil in a skillet, and cook 1 pound of brussels sprouts, that have been cut in half until they are well browned. Add 1/4 cup white wine and stir. Cover, cook until tender. Season with salt and pepper.