Sautéed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 3 tablespoons extra-virgin olive oil
- coarse kosher salt
- 2 tablespoons (1/4 stick) butter
- 2 pounds brussels sprouts
- 1 large garlic clove, minced
- Carbohydrate 10 g(3%)
- Cholesterol 10 mg(3%)
- Fat 11 g(16%)
- Fiber 4 g(16%)
- Protein 7 g(14%)
- Saturated Fat 3 g(13%)
- Sodium 316 mg(13%)
- Calories 153
Preparation Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill. Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.
Preparation Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill. Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.
