Behold how the lowly Brussels Sprout has risen in the ranks of the food networks. I couldn’t bribe my son to eat them when he was younger: now he can’t get enough. The petite cabbage has come unto its own in the past decade and new recipes are sprouting (ha!) up left and right. This recipe is great for the holidays!
Brussels Sprouts With Ham and Caramelized Onions
4 ounces country ham, thinly sliced
5 tablespoons olive oil, divided
2 pounds fresh Brussels sprouts, trimmed and halved
2 teaspoons kosher salt, divided
2 pounds yellow onions, thinly sliced
1/4 cup honey
1/2 teaspoon cracked black pepper
1/4 teaspoon ground red pepper
1. Sauté ham in 3 Tbsp. 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.
2. Add Brussels sprouts to skillet, and cook, stirring occasionally, 7 to 8 minutes or until light brown and crisp-tender; toss with 1 tsp. salt. Transfer Brussels sprouts to a bowl. Wipe skillet clean.
3. Heat remaining 2 Tbsp. 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, next 2 ingredients, and remaining 1 tsp. salt. Add Brussels sprouts, and cook, stirring constantly, 1 to 2 minutes or until thoroughly heated. Top with ham.
Oven-Roasted Brussels Sprouts: Preheat oven to 425°.
Increase olive oil to 7 Tbsp. Heat a 15- x 10-inch jelly-roll pan in oven 10 minutes. Prepare recipe through Step 3, omitting Step 2. Toss sprouts with 2 Tbsp. olive oil, 1/2 tsp. freshly ground black pepper, and 1 tsp. kosher salt. Place sprouts, cut sides down, in hot jelly-roll pan, and bake 20 to 25 minutes. Toss with ham and caramelized onions.
(Recipe contributed by Jane Kircher, Riverside, CA)