Shaved Brussels Sprouts with Frizzled Ham

Brussels sprouts sometimes get a bad rap. But this delicious and unique recipe will have your family and friends begging for more.

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This refreshing twist on the usual steamed or roasted Brussels sprouts makes a scrumptious addition to any holiday meal. The inclusion of orange zest and orange juice really turns the flavor dial up to 11! (Recipe courtesy the National Pork Board.)

Shaved Brussels Sprouts with Frizzled Ham

(Makes 8 servings.)

  • 6 slices ham (about 3 ounces), cut in half then cut crosswise into 1/4-inch strips
  • 1 3/4 pounds Brussels sprouts, ends trimmed, outer leaves removed
  • 1 large orange
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cups thinly sliced shallots (8 to 10)
  • 6 cloves garlic, thinly sliced
  • 1/4 cup pine nuts
  • 2 teaspoons white balsamic or white wine vinegar
  • Salt and pepper

Thinly slice the Brussels sprouts (using a food processor with a thin slicing disk or by hand). Zest the orange, then squeeze 1/4 cup of orange juice. Set Brussels sprouts, orange zest, and orange juice aside.

In a large saucepan or small stockpot over medium heat warm the olive oil. Add the ham and cook, stirring occasionally, until crisped and golden, 3 to 4 minutes. Use a slotted spoon to transfer ham to a plate and set aside.

Add the butter to the pan and melt over medium heat. Add the shallots and cook, stirring occasionally, until almost translucent, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Stir in the Brussels sprouts. Stir in the orange zest and orange juice and cook, stirring occasionally, until Brussels sprouts are tender, about 8 minutes. Remove from the heat and stir in the pine nuts and vinegar. Season with salt and pepper.

Transfer the mixture to a serving bowl, top with ham, and serve.

Nutrition per serving:

Calories: 240

Protein: 11 g

Total fat: 9 g (3 g saturated fat)

Sodium: 45 mg

Cholesterol: 20 mg

Total carbohydrates: 34 g

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  1. Brussels sprouts are one of my favorites. This recipe sounds like a winner as I’m always looking for new ways to prepare this vegetable. Can’t wait to try it. Thanks.


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