Shaved Brussels Sprouts with Frizzled Ham

This side dish, a refreshing twist on the usual steamed or roasted Brussels sprouts, would be delicious along side a holiday pork roast – but it’s just as nice with a weeknight pork chop. If you like, substitute bacon or sliced or shredded leftover pork for the ham.

Ingredients

• 6 slices ham, (about 3 ounces), cut in half, then cut crosswise into 1/4-inch strips
• 1 3/4 pounds Brussels sprouts, ends trimmed, outer leaves removed
• 1 large orange
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cups shallots, thinly sliced (8 to 10)
• 6 cloves garlic, thinly sliced
• 1/4 cup pine nuts
• 2 teaspoons white balsamic vinegar OR white wine vinegar
• Salt and pepper
  

Instructions

1. Working in batches, place the Brussels sprouts in the feed tube of a food processor fitted with a thin slicing disk and slice. (If you don’t have a food processor with a thin slicing disk, thinly slice the Brussels sprouts by hand.)
2. Zest the orange, then squeeze 1/4 cup of orange juice (save any remaining orange for another use). Set Brussels sprouts, orange zest, and orange juice aside.
3. In a large saucepan or small stockpot over medium heat, warm the olive oil. Add the ham and cook, stirring occasionally, until crisped and golden, 3 to 4 minutes.
4. Use a slotted spoon to transfer ham to a plate and set aside.
5. Add the butter to the pan and melt over medium heat. Add the shallots and cook, stirring occasionally, until almost translucent, about 3 minutes.
6. Add the garlic and cook, stirring occasionally, for 1 minute.
7. Stir in the Brussels sprouts. Stir in the orange zest and orange juice and cook, stirring occasionally, until Brussels sprouts are tender, about 8 minutes.
8. Remove from the heat and stir in the pine nuts and vinegar. Season with salt and pepper.
9. Transfer the mixture to a serving bowl, top with the ham, and serve.

Prep Time: 30 min | Cook Time: 20 min | Servings: 8

Nutrition Information: Calories: 240 calories Protein: 11 grams Fat: 9 grams Sodium: 45 milligrams Cholesterol: 20 milligrams Saturated Fat: 3 grams Carbohydrates: 34 grams

Recipe and photo used with permission from: National Pork Board