Ham with Spiraled Potatoes and Brussels Sprouts

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2015-12-15 12.16.32

Are you a leftovers person? So many people are not, and I get it. I’ve heard people say they cannot eat things the next day, or that reheating weirds them out, or they’re super worried about spoilage. I’m cool with leftovers. It’s part of meal prep in my family. A successful dinner for me means enough left over for lunch the next day for at least two of the five people in my family, if not more. This quickie lunch came to me after looking at all the incredible leftover ham I had, and all the roasted Brussels sprouts I’d made the night before. To tie it all together in a new little package, I spiraled half of one sweet potato and made a two-second sauce to drizzle on top (if you do not own a spiralizer- go to Amazon now and order one!!). Nothing about this meal was anything like the meals from where they came, and yet two major components were leftovers.

Ham with Spiraled Potatoes and Brussels Sprouts

By December 19, 2015

2015-12-15 12.16.53

Trader Joe's sells roasted Brussels sprouts in a vacuum sealed package in the veggie aisle. They're SO GOOD! I usually roast my own, but every once in a while I'll buy these because all you need to do is warm them up. To roast your own, preheat the oven to 400 degrees F. Remove the outer leaves and trim the hard bottom. Slice them in half and toss in a small amount of olive oil (I'd use about 1 teaspoon per 1 cup of sprouts) along with sea salt, pepper and a pinch of garlic powder. Coat a nonstick baking sheet with cooking spray and lay the Brussels out in one layer (try not to crowd them too much). Roast for 20 minutes or until tender and browned on the edges.

  • Prep Time : 5 minutes
  • Cook Time : 10 minutes
  • Yield : 1

Instructions

  1. Place spiraled sweet potato in a large skillet coated with cooking spray. Sprinkle with salt, pepper and garlic powder. Saute for 5 minutes or until tender and lightly browned on some edges.
  2. Slice ham and add to pan.
  3. If Brussels sprouts need reheating, add to skillet as well. Saute for 2-3 minutes or until heated through.
  4. In a small bowl, stir together the mustard and syrup. Add a little garlic powder, if desired.
  5. Plate the ham, Brussels and potatoes and drizzle with mustard sauce, and serve.
 
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