Our roasted Brussels sprouts with garlic and ham are absolutely amazing! 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! The pan allows you to start the Brussels sprouts on the stovetop so they are nicely browned and caramelized. Then, finish them in the oven to make them tender. This easy recipe, inspired by Mark Bittman, makes the best Brussels sprouts we’ve ever had!
We also throw in a few cloves of garlic and some cubed meat for extra flavor (bacon works well too!). The garlic roasts directly in the pan, becoming sweet and savory, while the ham is hot and criss up. I love this recipe, but for a quick way to cook Brussels sprouts, check out our roasted Brussels sprouts!
Key Ingredients
- Brussels sprouts: Look for hardy Brussels sprouts with green, full-bodied leaves. Avoid any that have yellow or wilted leaves. You can use loose sprouts or those still attached to the stem in this recipe. If you have pre-cooked Brussels sprouts, our steamed Brussels sprouts are a better fit.
- Oil: Use a hot oil like avocado or safflower oil to prevent the oil from smoking at the high temperatures used in this recipe.
- Garlic: I really like the flavor that garlic adds to this dish! Instead of cutting it, cut each clove lengthwise. The garlic will roast in the oven, become mild and sweet.
- It reads: The ham is optional but I love it. I use ham steak and cube it. Bacon is another option. Start with chopped bacon, then cook it in a pan before adding the sprouts to render the fat. Remove the bacon and spread it out in the pan when the sprouts are done. For a meatless dish, simply omit the ham or bacon.
- Apple Cider Vinegar: Just before serving, we will sprinkle a little apple cider vinegar over the Brussels sprouts. This simple ingredient brings them to life and makes them taste amazing. I use the same trick for baked potatoes, like in our recipe for sweet potato fries or potato salad.
How to Make Roasted Brussels Sprouts
Our roasted Brussels sprouts are a winner: quick enough for a weeknight dinner (they only take about 30 minutes!), but good enough for your holiday table. The key to perfectly crispy, caramelized Brussels sprouts is the cast iron pan and how you cut them.
First, cut off the dry bottom of the Brussels sprout stem. Then, cut the shoot in half lengthwise, making two flat halves. This cut side is where the magic happens! It will caramelize well and become deliciously crispy during roasting.
To cook the Brussels sprouts, arrange the halves cut down in an oiled cast iron pan over medium heat. Cook, without moving them, until they are nicely browned on the bottom. Then add the garlic and ham and season with salt and pepper.
From there, you’ll slide the pan into a 400°F oven and bake for 10 to 20 minutes, stirring every 5 minutes, until the Brussels sprouts are caramelized and tender.
For extra flavor, right after taking the sprouts out of the oven, sprinkle about a tablespoon of apple cider vinegar over them. This simple touch brightens the flavor and makes it even more delicious.
I love these roasted Brussels sprouts with many of our main dishes, especially this easy roasted chicken, sour cream baked salmon, and our garlic herb roasted turkey breast!
Roasted Brussels Sprouts with Ham
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PREP
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COOK
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TOTAL
Here’s how we roast Brussels sprouts so they’re crispy on the outside and tender on the inside. Our simple two-part method ensures the best roasted Brussels sprouts. Ham is optional and can be left out or substituted with turkey, bacon, turkey bacon, or tofu. If you are using bacon, we suggest you render some of the fat first instead of adding raw bacon to the tops of the sprouts. This way, you can use some of the bacon fat provided instead of the olive oil called for in the recipe.
4 Services
You will need it
1 kilogram (450g) Brussels sprouts, 15 to 20 sprouts
4 tablespoons (60ml) avocado oil or olive oil
4 ounces (130g) ham, cut into 1/2-inch cubes
6 cloves of garlic, split lengthwise
1 tablespoon (15ml) apple cider vinegar
Salt and freshly ground black pepper
Directions
1Preheat the oven to 400°F (204 °C). Set aside a large cast iron pan or oven safe pan.
2Cut off the brown ends of the Brussels sprouts and discard any yellow outer leaves. Cut the Brussels sprouts in half, top to bottom.
3Heat oil in a cast iron pan over medium heat until brown. Place the Brussels sprouts cut side down on one side of the pan. If a few are uneven, put them on the edge of the pan. Add the garlic and cubed ham on top and sprinkle with salt and pepper.
4Cook until the sprouts start to brown on the bottom. If some of the sprouts on the outer edges are not brown, turn them with the sprouts in the middle of the pan (when it is very hot).
5If the sprouts are very brown on the bottom, transfer them to the oven and cook until browned and tender, 10 to 20 minutes. Stir the sprouts, garlic, and ham every 5 minutes.
6Taste the sprouts and add salt and pepper if needed. Add apple cider vinegar and serve.
Tips from Adam and Joanne
- To save: Store Brussels sprouts in an airtight container in the refrigerator for up to 4 days.
- No pan is oven safe: You can toast Brussels sprouts in a regular skillet and transfer them to a baking sheet or baking pan to finish them in the oven.
- The nutrition facts given below are estimates.
Food Per Serving
Serving Size
1/4 of the recipe
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Calories
202
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Proteins
9 g
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Carbohydrate
9 g
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Dietary fiber
3 g
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Total Sugar
2 g
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Perfect Oils
15 g
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Saturated Fats
2 g
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Cholesterol
15 mg
