I love my Brussels Sprouts. A holiday meal just wouldn't be complete without them. Even though you can buy fresh sprouts all year round, they are best at their peak season from October through February. That's when you can find the best to choose from. You want to always make sure they are bright green and the smaller the better. The bigger the sprout, the more bitter they are, so look for the smallest you can find for a sweeter taste.
Brussels Sprouts With Country Ham and Honey
3 lbs. Brussels sprouts, washed and cleaned
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups country-ham, torn or shredded
1/2 cup finely diced sweet onion
1/2 cup honey
salt and pepper to taste
Bring a medium pot of water to a boil over high heat. Do not cover pot. Once water is boiling, add a half teaspoon of salt per quart of water. Add Brussels Sprouts and cook for 5-10 minutes until knife inserted in stem or center comes out easily. Drain and set aside.
In a large skillet set over medium heat, melt the butter and the olive oil. Sauté the onion and garlic until just tender. Add the Brussels sprouts and ham, stirring occasionally. Stir in the honey and cook until the sprouts are coated. Add salt and pepper to taste if needed.
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