Brussels Sprouts With Honey-Glazed Pearl Onions And Capocollo – a delicious recipe with water, pearl onions, Brussels, Cooking spray, capocollo ham, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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; saute 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.
155
kcal
Calories
3
g
Fat
26
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 quarts water, 3 cups pearl onions, 5 cups trimmed and quartered Brussels sprouts (about 1 3/4 pounds), Cooking spray, and more.
Yes, Brussels Sprouts With Honey-Glazed Pearl Onions And Capocollo falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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