Friday, November 06, 2015

#3667 - Ham and Onion Sprouts

(by Shirley McNevich)

6oz. country ham (cubed)
5 TBSP olive oil
2 lbs. fresh Brussels sprouts (washed, trimmed and halved)
2 tsp. salt
2 lbs. yellow onions (sliced)
1/4 cup honey (optional)
1/2 tsp. fresh ground black pepper
1/4 tsp. ground red pepper
shredded mozzarella cheese

In a skillet over medium heat add 3 TBSP olive oil and the cubed ham--cook/stir until crispy. Remove ham cubes to paper towels to drain but leave the drippings in the skillet. Add halved Brussels sprouts and 1 tsp. salt to the drippings--cook/stir over medium heat until Brussels sprouts are almost tender, then remove from heat. In a separate skillet add 2 TBSP olive oil and the sliced onions--cook/stir over medium heat until onions are brown and soft. Add honey, black pepper, red pepper and 1 tsp. salt to the onions--stir to mix. Add Brussels sprouts and ham--cook/stir until the whole thing is hot and mixed. Pour the whole mixture into a greased casserole dish. Sprinkle shredded mozzarella cheese all over the top. Bake at 350 degrees until cheese melts and mixture is hot.

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