This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Brussels sprouts are really quite versatile." -Yotam Ottolenghi, Chef
I call these "holiday" brussels sprouts, but they can be for any time of the year. It is just that the cranberries make them so festive, and the rich savory flavor of the ham combined with the sweetness of the cranberries makes a great complement to the slight bitterness of the sprouts. Serve this with a savory pork dish or roasted chicken breast.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 45 Minutes
This recipe can easily be multiplied or divided by 2. This recipe makes great leftovers hot or cold.
Preheat the oven to 325°F.
Place the ham in a large skillet over medium high heat.
Cook, stirring frequently, for about 5 minutes.
Add one teaspoon of the olive oil and the shallot.
Cook for about 3 minutes. Stir frequently.
Add the cranberries, Brussels sprouts, salt, and pepper.
Toss well and place the skillet in the oven.
Roast for about 10 minutes.
Add the remaining one teaspoon olive oil and toss well.
Roast for another 10 to 15 minutes.
Serving size: about 1 cup
|Calories 101||Calories from Fat 31|
|% Daily Value|
|Total Fat 3g||6%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 14g||6%|
|Dietary Fiber 4g||17%|
|Vitamin A 18%||Vitamin C 162%|
|Calcium 4%||Iron 10%|
|Vitamin K 202mcg||Potassium 506mg|
|Magnesium 30 mg|