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.

Prep: 30 min | Cook: 20 min | Yield: 8 servings

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

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.)
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.
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.
Use a slotted spoon to transfer ham to a plate and set aside.
Add the butter to the pan and melt over medium heat. Add the shallots and cook, stirring occasionally, until almost translucent, about 3 minutes.
Add the garlic and cook, stirring occasionally, for 1 minute.
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.
Remove from the heat and stir in the pine nuts and vinegar. Season with salt and pepper.
Transfer the mixture to a serving bowl, top with the ham, and serve.

Nutrition

Per serving: Calories: 240 calories Protein: 11g Fat: 9g Sodium: 45mg Cholesterol: 20mg Saturated Fat: 3g Carbohydrates: 34g

Attribution

Recipe and photo used with permission from: National Pork Board