Brussels Sprouts with Honey-Glazed Pearl Onions and Capocollo

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

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Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 18%
  • Fat: 2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.5g
  • Carbohydrate: 19g
  • Fiber: 2.2g
  • Cholesterol: 4mg
  • Iron: 1mg
  • Sodium: 171mg
  • Calcium: 45mg

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

  1. 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.
  2. 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.
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