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| | Brussels Sprouts Sauté 2 teaspoons of olive oil
1/4 cup chopped red onion
2 ounces julienne boiled ham
2 cups Brussels sprouts, steamed until tender-crisp and quartered
1/3 cup orange sections
1 tablespoon cider vinegar
1 teaspoon caraway seeds |
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In large nonstick skillet, heat oil; add onion. Cook over medium-high heat, stirring frequently, 3-4 minutes, until translucent. Add ham; cook, stirring frequently, 2 minutes. Add Brussels sprouts, orange sections, vinegar and caraway seeds to skillet; sauté, stirring frequently, 1 minute, until heated through. Makes 4 servings |
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