medium sweet potatoes, peeled, cut in 1-inch chunks
ounces Brussels sprouts, trimmed and halved
pounds sliced cooked ham, about 1/4-inch thick
cup apple butter
tablespoons cider vinegar
- In large saucepan cook potatoes and Brussels sprouts in lightly salted boiling water 8 to 10 minutes or just until tender. Drain.
- Meanwhile, in 12-inch skillet melt butter. Add ham; cook over medium-high heat 4 to 5 minutes, turning occasionally. Transfer to serving dishes with vegetables; keep warm. Stir together apple butter and vinegar in skillet; heat through. Serve with ham, vegetables, and bread slices. Serves 4.
Nutrition Facts(Ham-Vegetable Medley)
- Per serving:
- 513 kcal cal.,
- 16 g fat
- (7 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 80 mg chol.,
- 1664 mg sodium,
- 71 g carb.,
- 8 g fiber,
- 43 g sugar,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet