Dressed with mustard and sour cream, our Brussels Sprouts with Ham takes this veggie salad to new levels.

Recipe by MyRecipes December 2013

Gallery

Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Yield:
Serves: 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim stem end from each Brussels sprout, cut in half lengthwise, then slice each half crosswise into thin ribbons.

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  • Warm oil in a 12-inch skillet over medium-high heat until hot but not smoking. Add ham and cook, stirring occasionally, until browned in spots, 3 to 5 minutes. Add sprouts and cook, stirring, until they begin to wilt and turn bright green, about 5 minutes (they will shrink as they cook, so your pan may be full at first).

  • Season sprouts with salt, pepper and mustard; continue cooking and stirring until sprouts are tender but still bright green, about 8 minutes. If they begin to brown, reduce heat. Remove pan from heat, stir in sour cream and serve.

Nutrition Facts

152 calories; fat 9g; saturated fat 2g; protein 8g; carbohydrates 11g; fiber 4g; cholesterol 15mg; sodium 442mg.
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