Brussels Sprouts with Honey-Glazed Pearl Onions and Capocollo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. 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 |
Directions:
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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