Sautéed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans


  • 2 pounds brussels sprouts

  • 2 tablespoons (1/4 stick) butter

  • 3 tablespoons extra-virgin olive oil

  • 2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped

  • 1 large garlic clove, minced

  • 2/3 cup low-salt chicken broth

  • Coarse kosher salt

  • 1/2 cup pecans, toasted, chopped


  1. Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill.

  2. Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.