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I swear, there are some dishes that just transport you, right? For me, these honey glazed roasted Brussels sprouts with turkey ham do exactly that. I first stumbled onto this combo on a whim one chilly Tuesday evening. My fridge was looking a bit sad, just some leftover turkey ham from a sandwich experiment gone slightly wrong (don't ask), and a bag of Brussels sprouts I'd bought with good intentions. I honestly didn't expect much, but the sweet honey and savory ham created this incredible aroma that filled my tiny kitchen, making it feel so warm and cozy. It was like a little hug in a bowl, and I've been making it ever since.
Oh, I totally remember the first time I made these, I almost set off the smoke detector! I cranked the oven too high, thinking 'more heat, more crisp!' Oops. The sprouts were a little... well, charred in places, but honestly, the slightly smoky bits just added to the charm. My husband just laughed and said, 'Adds character!' That's my kitchen for you a little chaos, a lot of love, and sometimes, a smoke alarm serenade.
Ingredients for Honey Glazed Roasted Brussels Sprouts with Turkey Ham
Star Players
- Brussels Sprouts: These are the heroes, obviously! I always pick the smaller ones, they tend to be sweeter and roast up crispier. Don't use mushy ones, just don't.
- Turkey Ham: Adds that salty, savory bite that really balances the sweetness. I usually grab a good quality pre-diced one to save time, because who needs more chopping on a Tuesday?
Sweet Glaze
- Honey: The star of our glaze! Any local honey works beautifully. It provides that lovely sticky sweetness that caramelizes so nicely on the sprouts. I once tried maple syrup, and it worked, kinda, but honey is truly superior here.
- Olive Oil: Helps the sprouts get that gorgeous golden-brown crisp. I don't measure perfectly, just a good drizzle, enough to coat everything without drowning it.
Flavor Boosters
- Garlic Powder: A little goes a long way to add a warm, savory depth. fresh garlic is great too, but powder is my go-to for ease, especially when I'm rushing.
- Salt & Black Pepper: Essential for seasoning! I’m a bit heavy-handed with the pepper, honestly. It just brings out all the other flavors.
Instructions for Honey Glazed Roasted Brussels Sprouts with Turkey Ham
- Prep Your Sprouts:
- First things first, get those Brussels sprouts ready! I trim off the tough ends and pull off any yellow or loose outer leaves. Then, for even cooking, I cut them in half. If you have some really big ones, quarter them. This is where I always make sure they're super dry after a quick rinse, wet sprouts steam instead of roast, and we want crispy, not soggy!
- Toss & Season:
- Now for the fun part! In a big bowl, toss your halved Brussels sprouts with a generous drizzle of olive oil. Add the garlic powder, salt, and black pepper. Get in there with your hands and really make sure every single sprout is coated. I learned this the hard way once, and some sprouts ended up bland. Don't be shy, evenly coated sprouts are happy sprouts!
- Add the Turkey Ham:
- Next, throw in your diced turkey ham with the seasoned sprouts. Give it another good toss to combine everything. The ham bits are going to get wonderfully crispy and slightly caramelized in the oven, releasing all those delicious savory notes. It’s going to smell so good already, I promise!
- Roast Away:
- Spread everything out in a single layer on a large baking sheet. Crowding the pan is a big no-no, it leads to steaming, not roasting! Pop it into a preheated oven at 400°F (200°C) for about 20-25 minutes. You want those sprouts to be tender on the inside and beautifully browned and crispy on the outside. I always peek around the 15-minute mark to check how they’re doing.
- The Honey Glaze Moment:
- Once the sprouts and ham are looking almost done think golden-brown and fragrant pull the baking sheet out of the oven. Now, drizzle that lovely honey all over everything. Give it a quick, gentle toss right on the pan to coat. This is where the magic happens, giving us that irresistible sticky-sweet glaze!
- Final Roast & Serve:
- Return the baking sheet to the oven for another 5-7 minutes. Keep an eye on it! The honey will caramelize and get slightly bubbly, making everything glossy and perfect. Once it’s done, pull it out, let it cool for just a minute or two (it’ll be hot!), and serve immediately. The aroma is just incredible, a true winner!
Honestly, this dish has saved me on so many busy nights. There was one evening when my kids were having a full-blown Lego meltdown, and I just needed something quick and comforting. Tossing these honey glazed roasted Brussels sprouts with turkey ham together felt like an act of self-care amidst the chaos, and the warm, sweet smell actually calmed everyone down a bit. It’s funny how food does that, isn't it?
Storage for Honey Glazed Roasted Brussels Sprouts with Turkey Ham
So, about storing these gems: they actually hold up pretty well! I usually transfer any leftovers of the honey glazed roasted Brussels sprouts with turkey ham into an airtight container and pop them in the fridge. They'll stay good for about 3-4 days. Reheating is where you need a little strategy. I microwaved them once, and the sprouts got a bit soft, and the sauce separated so don't do that, lol. My personal tip? Reheat them in a skillet on the stovetop over medium heat for a few minutes, or even better, pop them back in a hot oven (around 350°F or 175°C) for 10-15 minutes until they crisp back up. This brings back some of that lovely roasted texture, and the honey glaze melts beautifully again. They're still delicious cold, though, I've been known to snack on them straight from the fridge!
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Substitutions for Honey Glazed Roasted Brussels Sprouts with Turkey Ham
I'm all for experimenting, and I've tried a few swaps for these honey glazed roasted Brussels sprouts with turkey ham! If turkey ham isn't your jam, regular bacon bits or pancetta are fantastic, they'll add an even richer, saltier flavor. For a vegetarian twist, you could skip the ham entirely and add some toasted pecans or walnuts for crunch, or even some smoked paprika for a hint of savory depth I tried that once, and it worked... kinda, needed a bit more oomph. If you don't have honey, maple syrup works as a decent substitute, though it gives a slightly different, less sticky sweetness. And if you're out of Brussels sprouts (gasp!), broccoli florets or even chopped cauliflower would be a nice alternative, just adjust the roasting time accordingly. I've found broccoli needs a little less time to get tender-crisp.
Serving Suggestions
These honey glazed roasted Brussels sprouts with turkey ham are so versatile! I love serving them as a vibrant side to a simple roasted chicken or a pan-seared pork chop. They also pair beautifully with a hearty grain bowl for a lighter meal. For a cozy night in, I'll plate them alongside a fluffy quinoa salad and a glass of crisp white wine this dish and a rom-com? Yes please! Honestly, sometimes I just eat a big bowl of them on their own for lunch because they're that satisfying. They'd also be a fantastic addition to any holiday spread, adding a pop of color and a delightful sweet-savory punch that everyone will love.
Cultural Backstory
While this particular combination of honey glazed roasted Brussels sprouts with turkey ham is definitely my own kitchen creation, the concept of roasting vegetables with a sweet and savory glaze has roots in so many cuisines! Brussels sprouts themselves have a long history, believed to originate in Brussels, Belgium, way back in the 16th century. Roasting vegetables to bring out their natural sweetness and caramelization is a technique found globally, from Mediterranean to Asian cooking. My personal connection to this dish comes from a desire to make vegetables exciting and comforting, transforming a sometimes-maligned sprout into something truly crave-worthy. It’s about taking simple ingredients and making them sing, a little nod to home cooking traditions everywhere.
So there you have it, my simple but utterly delicious recipe for honey glazed roasted Brussels sprouts with turkey ham. It’s more than just a side dish, it’s a little bit of kitchen magic that brings a smile to my face every time. I hope it brings some warmth and flavor to your table too. Go on, give it a try, and let me know your kitchen adventures with it!
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Frequently Asked Questions
- → Can I make these honey glazed roasted Brussels sprouts with turkey ham ahead of time?
You totally can! I often prep the sprouts and ham, chop them, and store them in separate containers in the fridge. Then, when it’s time to cook, just toss and roast. The actual roasting is best done fresh for maximum crispiness, though!
- → What if I don't have turkey ham for these honey glazed roasted Brussels sprouts?
No turkey ham? No problem! I've used regular bacon, pancetta, or even just skipped the meat for a vegetarian version. If you go meatless, maybe add some toasted nuts for crunch or a pinch more salt to balance the sweetness.
- → My Brussels sprouts aren't getting crispy. What am I doing wrong?
Ah, the crispy sprout struggle! I've been there. My biggest mistake was overcrowding the pan. Make sure they're in a single layer with space between them. Also, ensure your oven is hot enough (400°F is key!) and that the sprouts are super dry before you add oil.
- → How long do leftovers of honey glazed roasted Brussels sprouts with turkey ham last?
Leftovers usually last 3-4 days in an airtight container in the fridge. They're still good, but they do lose a bit of their crispness. Reheating in the oven or a skillet helps bring some of that texture back, don't microwave them like I did!
- → Can I add other vegetables to this honey glazed roasted Brussels sprouts recipe?
Absolutely! I've tossed in some chopped carrots or sweet potatoes before. Just make sure they're cut to a similar size so they cook evenly with the sprouts. You might need to adjust roasting times slightly, but it’s fun to experiment!