Brussels Sprouts with Ham and Leeks (Gluten-Free)

Celiac.com 11/03/2018 - I’ve been looking for new ways to enjoy Brussels sprouts lately. This recipe is simple to make and packed with deliciousness. All you need is some some good ham, a leek, orange juice, cider vinegar, salt pepper and olive oil, and wham, you’ve got a great start to a tasty dinner.

Ingredients:

• 2 pounds Brussels sprouts, trimmed; halved if large
• 2 tablespoons olive oil
• ½ cup diced good quality country ham
• 1 large leek, halved lengthwise, rinsed and thinly sliced crosswise
• ½ teaspoon salt
• ¼ teaspoon freshly cracked black pepper
• 3 tablespoons freshly squeezed orange juice
• 1 tablespoon cider vinegar

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Directions:
Fill a large stock pot about half way with water, add a teaspoon or two of salt, and bring to a boil over high heat. 

Add sprouts and cook for 5 to 6 minutes until crisp, but fork tender. 

Drain sprouts into a colander, discarding the cooking water.

Return empty pot to heat and reduce heat to medium-high. 

Add olive oil, ham, leek, salt and pepper. 

Cook and stir for 2 to 3 minutes until leeks are just tender. 

Add sprouts; cook and stir for 2 minutes more or until heated through. 

Drizzle with orange juice and vinegar, and toss until coated. Transfer to a serving dish. 

Cover sprouts with pan juices and serve.