Brussels Sprouts with Honey-Glazed Pearl Onions and Capocollo

Brussels Sprouts with Honey-Glazed Pearl Onions and Capocollo Recipe
Becky Luigart-Stayner
Capocollo is a delicious, tangy Italian-style cured ham. Look for it sliced in the supermarket deli section. If you can't find capocollo, substitute prosciutto.

Yield:

10 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 100
Caloriesfromfat 18 %
Fat 2 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 3.5 g
Carbohydrate 19 g
Fiber 2.2 g
Cholesterol 4 mg
Iron 1 mg
Sodium 171 mg
Calcium 45 mg

Ingredients

3 quarts water
3 cups pearl onions
5 cups trimmed and quartered Brussels sprouts (about 1 3/4 pounds)
Cooking spray
1/2 cup (2 ounces) chopped capocollo ham
1/4 cup water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
3 tablespoons honey

Preparation

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. Set aside. Add Brussels sprouts to boiling water; boil 2 minutes or until crisp-tender. Drain. Pinch stem end of each onion; discard peels.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham; sauté 5 minutes or until lightly browned. Remove from pan. Wipe pan with a paper towel; recoat pan with cooking spray. Add peeled onions; cook over medium heat 5 minutes. Add Brussels sprouts and 1/4 cup water; cover and cook 8 minutes or tender, stirring occasionally. Sprinkle with freshly ground black pepper and kosher salt. Drizzle with honey; stir gently. Top with ham.

Note:

Joy Zacharia,

November 2006
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