Oven-Roasted Brussels Sprouts

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 pounds brussels sprouts fresh trimmed halved
• 4 ounces country ham thinly sliced
• 0.3 teaspoon ground pepper red
• 0.3 cup honey 
• 2 teaspoons kosher salt divided
• 7 tablespoons olive oil divided
• 0.5 teaspoon cracked pepper black
• 2 pounds onions yellow thinly sliced

Equipment

• frying pan
• paper towels
• oven
• slotted spoon

Directions

1. Preheat oven to 42
2. Heat a 15- x 10-inch jelly-roll pan in oven 10 minutes.
3. Saut ham in 3 Tbsp. hot oil in a large skillet over medium heat 3 to 5 minutes or until crisp; remove with a slotted spoon, and drain on paper towels.
4. Heat 2 Tbsp. oil in skillet over medium-high heat; add onions, and cook, stirring occasionally, 15 to 20 minutes or until light brown and tender. Stir in honey, next 2 ingredients, and 1 tsp. salt.
5. Toss sprouts with remaining 2 Tbsp. olive oil, 1/2 tsp. freshly ground black pepper, and remaining 1 tsp. salt.
6. Place sprouts, cut sides down, in hot jelly-roll pan, and bake 20 to 25 minutes. Toss with ham and caramelized onions.