Brussels Sprouts with Honey-Glazed Pearl Onions and Capocollo

Brussels Sprouts with Honey-Glazed Pearl Onions and Capocollo
Photo by Becky Luigart-Stayner

Ingredients

  • 5 cups trimmed and quartered Brussels sprouts (about 1 3/4 pounds)
  • ¼ cup water
  • ½ teaspoon freshly ground black pepper
  • ½ cup (2 ounces) chopped capocollo ham
  • 3 quarts water
  • 3 tablespoons honey
  • Cooking spray
  • + 2 more ingredients
    • ¼ teaspoon kosher salt
    • 3 cups pearl onions

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 p...

View full recipe at My Recipes

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