Sauteed Brussels Sprouts with Smoked Ham and Pecans Recipe

The New Thanksgiving Table | Chronicle Books, 2009

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

Hands-On Time: 20 minutes | Total Time: 20 minutes | Serves 8 to 10

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Ingredients

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

Directions

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