Brussels Sprouts with Ham and Thyme
There is no better dish than this one to show the importance of cookware. If you have a cast iron pan, this recipe is for you.
Servings: 6 servings
Calories: 187kcal
Ingredients
- 2 pounds Brussels Sprouts
- 3-4 tablespoons olive oil
- ¼ pound ham Cubed or use bacon instead
- 1 large white onions diced Yellow or red onions work as well
- 4 garlic cloves minced
- 2 tablespoons fresh thyme or ½ teaspoon dried thyme
- 2 tablespoons sherry vinegar or regular vinegar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a 15 inch cast iron skillet over medium heat, heat up the oil.
- Cook the ham until it begins to crisp.
- Add the onions and garlic. Cook, stirring a few times, until onions and garlic become translucent.
- Cook the trimmed and cleaned Brussels sprouts in the skillet, allowing them to brown nicely. For the best result, arrange them with the cut side down, without overcrowding them.
- Add vinegar, salt and pepper and stir.
- Sprinkle thyme over and toss to combine.
- Serve warm.
Notes
Pro Tips:
- Cleaning: Wash and remove any brown or blemished leaves.
- Trimming: Slice off the brown ends, keeping any detached green leaves for extra crispiness.
- Cutting: Halve the sprouts through the stem to help them maintain shape during cooking.
- Cooling: Allow to cool to room temperature before storing.
- Refrigerating: Keep in an airtight container; best eaten within three days.
- Reheating: Warm on the stove over low heat to preserve texture.
Nutrition
Calories: 187kcal | Carbohydrates: 17g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 12mg | Sodium: 458mg | Potassium: 694mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1252IU | Vitamin C: 134mg | Calcium: 83mg | Iron: 3mg
