Oven-Roasted Brussels Sprouts

• 4 ounces country ham, thinly sliced
• 7 tablespoons olive oil, divided
• 2 pounds yellow onions, thinly sliced
• 1/4 cup honey
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon ground red pepper
• 2 teaspoons kosher salt, divided
• 2 pounds fresh Brussels sprouts, trimmed and halved
• 1/2 teaspoon freshly ground black pepper

1. Preheat oven to 425u0b0.
2. Heat a 15- x 10-inch jelly-roll pan in oven 10 minutes.
3. Saute ham in 3 Tbsp. hot oil in a large skillet over medium heat 3 to 5 minutes or until crisp; remove with a slotted spoon, and drain on paper towels.
4. Heat 2 Tbsp. oil in skillet over medium-high heat; add onions, and cook, stirring occasionally, 15 to 20 minutes or until light brown and tender. Stir in honey, next 2 ingredients, and 1 tsp. salt.
5. Toss sprouts with remaining 2 Tbsp. olive oil, 1/2 tsp. freshly ground black pepper, and remaining 1 tsp. salt. Place sprouts, cut sides down, in hot jelly-roll pan, and bake 20 to 25 minutes. Toss with ham and caramelized onions.

country ham, olive oil, yellow onions, honey, cracked black pepper, ground red pepper, kosher salt, brussels sprouts, freshly ground black pepper

Taken from www.myrecipes.com/recipe/oven-roasted-brussels-sprouts (may not work)