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Brussels Sprouts With Honey Glazed Pearl Onions And Capocollo Recipe
|Pearl onions||3 Cup (48 tbs)|
|Brussels sprouts||1 3⁄4 Pound, trimmed and quartered (5 cups)|
|Chopped capocollo ham||2 Ounce (1/2 cup)|
|Water||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Kosher salt||1⁄2 Teaspoon|
Calories 193 Calories from Fat 12
% Daily Value*
Total Fat 1 g2.1%
Saturated Fat 0.44 g2.2%
Trans Fat 0 g
Cholesterol 3.8 mg1.3%
Sodium 379.7 mg15.8%
Total Carbohydrates 40 g13.4%
Dietary Fiber 7.7 g30.9%
Sugars 16.9 g
Protein 10 g20.1%
Vitamin A 30% Vitamin C 284.8%
Calcium 11.7% Iron 16.7%
*Based on a 2000 Calorie diet
Bring 3 quarts of water to a boil in a Dutch oven.
Add onions; cook 1 minute.
Remove onions with a slotted spoon.
Drain and rinse under cold running water; drain.
Add Brussels sprouts to boiling water; boil 2 minutes or until crisp-tender.
Pinch stem end of each onion; discard peels.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add ham to pan; saute for 5 minutes or until lightly browned.
Remove from pan.
Wipe pan with a paper towel; recoat pan with cooking spray.
Add peeled onions to pan; cook over medium heat 5 minutes.
Add Brussels sprouts and 1/4 cup water to pan; cover and cook 8 minutes or until tender, stirring occasionally.
Sprinkle with freshly ground black pepper and kosher salt.
Drizzle with honey; stir gently.
Top with ham.