Brussels Sprouts With Honey-Glazed Pearl Onions And Capocollo
- 3 quarts water
- 3 cups pearl onions
- 5 cups trimmed and quartered Brussels sprouts (about 1 3/4 pounds)
- Cooking spray
- 1/2 cup (2 ounces) chopped capocollo ham
- 1/4 cup water
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 3 tablespoons honey
- 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.
- 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.
water, pearl onions, brussels, cooking spray, capocollo ham, water, freshly ground black pepper, kosher salt, honey
Taken from www.myrecipes.com/recipe/brussels-sprouts-with-honey-glazed-pearl-onions-capocollo (may not work)