Roasted Brussels Sprouts with Ham
Our roasted Brussels sprouts with garlic and ham are seriously incredible! They become crispy, caramelized, and perfectly tender, basically, everything you could ever want for Brussels sprouts! The secret to the best Brussels sprouts is to skip the baking sheet and use a cast iron pan instead! A pan lets you start the Brussels sprouts on the stovetop to get them beautifully browned and caramelized. Then, you finish them in the oven to become perfectly tender. This simple cooking method, inspired by Mark Bittman, makes the best Brussels sprouts we’ve ever had! We also toss in a few garlic cloves and some cubed ham for an extra layer of flavor (bacon works great, too!). The garlic roasts right in the pan, becoming sweet and mellow, while the ham heats through and crisps up. I love this recipe, but for a quicker way to cook Brussels sprouts, see our sautéed Brussels sprouts! Key Ingredients Brussels Sprouts: Look for firm Brussels sprouts with vibrant green, tightly packed leaves. Avoid any with yellowing or wilted leaves. You can use loose sprouts or those still attached to the stalk for this recipe. If you have pre-shredded Brussels sprouts, our sautéed Brussels sprouts is a better fit. Oil: Use a high-heat oil like avocado or safflower oil to prevent the oil from smoking at the higher temperatures used in this recipe. Garlic: I absolutely love the flavor the garlic adds to this dish! Instead of mincing it, cut each clove in half lengthwise. The garlic will roast in the oven, becoming tender and sweet. Ham: The ham is optional but I do love it. I use ham steak and cube it. Bacon is another option. Start with chopped bacon, and cook it in the pan before adding the sprouts to render some fat. Remove the bacon and scatter it back into the pan when the sprouts are almost done. For a meatless dish, simply leave out the ham or bacon. Apple Cider Vinegar: Just before serving, we’ll scatter a little apple cider vinegar over the Brussels sprouts. This simple ingredient livens them up and makes them taste incredible. I use the same trick for cooked potatoes, like in our recipes for roasted fingerling potatoes or potato salad. Brussels Sprouts: Look for firm Brussels sprouts with vibrant green, tightly packed leaves. Avoid any with yellowing or wilted leaves. You can use loose sprouts or those still attached to the stalk for this recipe. If you have pre-shredded Brussels sprouts, our sautéed Brussels sprouts is a better fit. Oil: Use a high-heat oil like avocado or safflower oil to prevent the oil from smoking at the higher temperatures used in this recipe. Garlic: I absolutely love the flavor the garlic adds to this dish! Instead of mincing it, cut each clove in half lengthwise. The garlic will roast in the oven, becoming tender and sweet. Ham: The ham is optional but I do love it. I use ham steak and cube it. Bacon is another option. Start with chopped bacon, and cook it in the pan before adding the sprouts to render some fat. Remove the bacon and scatter it back into the pan when the sprouts are almost done. For a meatless dish, simply leave out the ham or bacon. Apple Cider Vinegar: Just before serving, we’ll scatter a little apple cider vinegar over the Brussels sprouts. This simple ingredient livens them up and makes them taste incredible. I use the same trick for cooked potatoes, like in our recipes for roasted fingerling potatoes or potato salad. How Make Roasted Brussels Sprouts Our roasted Brussels sprouts are a win-win: quick enough for a weeknight dinner (they only take about 30 minutes!), yet elegant enough for your holiday table. The key to perfectly crispy, caramelized Brussels sprouts is a cast iron pan and how you cut them. First, trim the dry bottom of the Brussels sprout stem. Then, cut the sprout in half lengthwise, creating two flat halves. This cut side is where the magic happens! It will caramelize beautifully and become deliciously crispy during roasting. To cook the Brussels sprouts, arrange the halves cut-side down in an oiled cast iron pan over medium heat. Cook, without moving them, until they’re nicely browned underneath. Then, toss in your garlic and ham and season with salt and pepper. From there, you’ll slide the pan into a preheated 400°F oven and roast for 10 to 20 minutes, stirring every 5 minutes, until the Brussels sprouts are caramelized and tender. For an extra pop of flavor, right after taking the sprouts out of the oven, scatter about a tablespoon of apple cider vinegar over them. This simple touch brightens the flavor and makes them even more delicious. I love these roasted Brussels sprouts with many of our main dishes, especially this simple roasted chicken, sour cream baked salmon, and our garlic herb roasted turkey breast! Roasted Brussels Sprouts with Ham PREP 10 mins COOK 25 mins TOTAL 35 mins PREP 10 mins COOK 25 mins TOTAL 35 mins Here’s how we roast Brussels sprouts to be crispy on the outside and tender inside. Our easy two-part method guarantees the best roasted Brussels sprouts. The ham is optional and can be left out or substituted for turkey, bacon, turkey bacon, or tofu. If you use bacon, we suggest rendering some of the fat first instead of adding raw bacon to the tops of the sprouts. This way, you can use some of the rendered bacon fat instead of the olive oil called for in the recipe. 4 Servings You Will Need 1 pound (450g) Brussels sprouts, 15 to 20 sprouts 4 tablespoons (60ml) avocado oil or olive oil 4 ounces (130g) thick-cut ham, cut into 1/2-inch cubes 6 cloves garlic, halved lengthwise 1 tablespoon (15ml) apple cider vinegar Salt and fresh ground black pepper Directions 1Preheat the oven to 400°F (204 °C). Set aside a large cast iron pan or oven-safe pan. 2Trim away the brown ends of the Brussels sprouts and discard any yellow outer leaves. Slice Brussels sprouts in half, top to bottom. 3Heat oil in a cast-iron pan over medium heat until it shimmers. Place Brussels sprouts cut side down in one layer in the pan. If a few don’t fit, put them around the edge of the pan. Toss garlic and the cubed ham on top and sprinkle with salt and pepper. 4Cook until the sprouts begin to brown on the bottom. If some of the sprouts on the outer edge are not becoming brown, rotate them with sprouts in the middle of the pan (where it is hottest). 5Once the sprouts are mostly browned on the bottom, transfer them to the oven and roast them until they are browned and tender, 10 to 20 minutes. Stir the sprouts, garlic, and ham every 5 minutes. 6Taste a sprout and add more salt and pepper if needed. Stir in the apple cider vinegar and serve. 1Preheat the oven to 400°F (204 °C). Set aside a large cast iron pan or oven-safe pan. 2Trim away the brown ends of the Brussels sprouts and discard any yellow outer leaves. Slice Brussels sprouts in half, top to bottom. 3Heat oil in a cast-iron pan over medium heat until it shimmers. Place Brussels sprouts cut side down in one layer in the pan. If a few don’t fit, put them around the edge of the pan. Toss garlic and the cubed ham on top and sprinkle with salt and pepper. 4Cook until the sprouts begin to brown on the bottom. If some of the sprouts on the outer edge are not becoming brown, rotate them with sprouts in the middle of the pan (where it is hottest). 5Once the sprouts are mostly browned on the bottom, transfer them to the oven and roast them until they are browned and tender, 10 to 20 minutes. Stir the sprouts, garlic, and ham every 5 minutes. 6Taste a sprout and add more salt and pepper if needed. Stir in the apple cider vinegar and serve. Adam and Joanne's Tips Storing: Store the Brussels sprouts in an airtight container in the refrigerator for up to 4 days. No oven-safe pan: You can brown the Brussels sprouts in a regular skillet and then transfer them to a baking sheet or baking pan to finish them in the oven. The nutrition facts provided below are estimates. Storing: Store the Brussels sprouts in an airtight container in the refrigerator for up to 4 days. No oven-safe pan: You can brown the Brussels sprouts in a regular skillet and then transfer them to a baking sheet or baking pan to finish them in the oven. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 202 / Protein 9 g / Carbohydrate 9 g / Dietary Fiber 3 g / Total Sugars 2 g / Total Fat 15 g / Saturated Fat 2 g / Cholesterol 15 mg AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? 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