Brussels sprouts are one of the most maligned winter vegetables, probably because they are often cooked so poorly. They are usually served whole, overcooked, and underflavored—but this need not be the case. Simply trimming and halving them, or better yet shredding them, brings out the flavor inside these tightly, delicately layered orbs. Diced smoked ham and toasted pecans add flavor and crunch to the sprouts.–Diane Morgan
LC Dazzling Do Ahead Note
Don’t like rushing around at the last minute? Who does? With this simple make-ahead tactic, you can focus your energies instead on convincing the veggie loathers at your table that these little green orbs don’t bite back. The ingredients can be prepared and chopped up to 8 hours in advance. Just cover the prepped Brussels sprouts, garlic, and pecans and set aside at room temperature, then chop the ham and toss it in the fridge.
Sauteed Brussels Sprouts with Ham and Toasted Pecans Recipe
- Quick Glance
- 20 M
- 20 M
- Serves 8 to 10
- 2 pounds Brussels sprouts
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 large clove garlic, finely minced
- One 1/8-inch-thick slice smoked ham, coarsely chopped
- 2/3 cup homemade chicken stock or canned low-sodium chicken broth
- Pinch of sugar
- Kosher or sea salt
- Freshly ground pepper
- 1/2 cup coarsely chopped toasted pecans
- 1. Trim the stem end of the sprouts and remove any yellow or spotted outer leaves. Cut the sprouts into very thin slices about 1/16 inch thick, and use your fingertips to separate the slices into shreds. Alternatively, shred them using a food processor with the coarse shredding disk attached. Place in a bowl and set aside until ready to saute.
- 2. In a 14-inch saute pan, melt the butter with the olive oil over medium heat and swirl to coat the pan. Add the garlic and saute for about 1 minute until soft but not browned. Add the Brussels sprouts and saute for about 3 minutes until bright green and barely crisp-tender.
- 3. Raise the heat to high and add the ham and stock. Stir to blend, cover the pan, and steam for about 2 minutes longer until the sprouts are crisp-tender. Season with a little sugar, salt, and pepper. Transfer the Brussels sprouts to a warmed serving bowl and top with the toasted pecans. Serve immediately.
Hungry for more? Chow down on these:
- Golden Crusted Brussels Sprouts from 101 Cookbooks
- Quinoa, Roasted Brussels Sprouts, Leeks and Slivered Almonds from Gluten Free Goddess
- Shaved Brussels Sprouts, Pecorino, and Prosciutto from Leite's Culinaria
- Fried Brussels Sprouts with Walnuts and Capers from Leite's Culinaria
Testers ChoiceTesters Choice
Nov 16, 2009
What a fun and simple recipe to make! It also got my kids to actually eat Brussels sprouts. It was very easy to make, fast, and the end result works warm as well as cold. I loved the fact that the sprouts were still a tad crunchy and the pecans gave the dish even more crunchiness. I would love to retry it with prosciutto instead of ham and with more garlic.
Sauteed Brussels Sprouts with Ham and Toasted Pecans Recipe © 2009 Diane Morgan. Photo © 2009 Leigh Beisch. All rights reserved.