Pin it
I remember the first time I actually liked Brussels sprouts. It was a chilly autumn evening, and I was trying to impress a date (oops, spoiler alert, it didn't work out with him, but the sprouts? Oh, the sprouts stayed!). I'd always heard people complain about them, but I was determined to make them delicious. I stumbled upon this combination of roasting them until they were crispy, adding savory turkey ham, and then a sweet-tangy balsamic glaze. Honestly, I didn't expect that much, but the smell that filled my tiny kitchen was incredible a mix of earthy greens, smoky meat, and that warm, sweet vinegar. This dish became my comfort, my little culinary victory. It's special because it reminds me that even things you think you don't like can surprise you, just like that date, haha!
One time, I got a little too enthusiastic with the balsamic glaze and ended up with sprouts that were practically swimming in it. They were still tasty, but definitely more like a balsamic soup than roasted veggies! I learned the hard way that less is sometimes more, especially with potent flavors. My kitchen was a sticky mess, and I had to laugh at myself. It’s all part of the cooking journey, right?
Ingredients
- Brussels Sprouts: Get them fresh, hon! The frozen ones work, but they just don't get that same crispy perfection. I always look for bright green, tightly packed ones they just smell so earthy and fresh.
- Turkey Ham: I love using a good quality, pre-cooked turkey ham here. It adds such a fantastic smoky, savory punch without being too heavy. I tried bacon once, and it was good, but the turkey ham keeps it a bit lighter, and honestly, the flavor combo just hits different.
- Olive Oil: Just a good drizzle to help everything crisp up beautifully. Don't skimp on this, it's what helps those sprouts get that lovely golden-brown char. I once used vegetable oil, and it just wasn't the same, olive oil has that fruity aroma.
- Balsamic Vinegar: This is where the magic happens! A good quality balsamic will make all the difference. That sweet, tangy, slightly acidic note cuts through the richness and really elevates the dish. I’ve had some cheaper ones that were too watery, and it was a disaster.
- Maple Syrup: Just a touch to balance the balsamic and bring out the sweetness in the sprouts. It caramelizes beautifully on the veggies. I tried honey once, and it was okay, but maple syrup just has that deeper, richer sweetness that I adore.
- Garlic Powder & Onion Powder: These are my secret weapons for a quick flavor boost. They distribute so evenly and give that lovely aromatic background without having to mince fresh garlic (which, let's be real, I sometimes forget to do).
- Salt & Black Pepper: Essential! Season generously, but taste as you go. Freshly ground pepper is always better, in my humble opinion, it just has more zing.
- Fresh Thyme (optional): A few sprigs tossed in at the end, or even just for garnish, adds a lovely herbaceous note. I once forgot it, and it was fine, but with it? Chef's kiss!
Instructions
- Prep Your Brussels Sprouts with Turkey Ham & Balsamic:
- First things first, get that oven screaming hot to 400°F (200°C). While it's preheating, tackle those Brussels sprouts. Give them a good rinse, then trim off the tough ends. If they're big, cut them in half, if they’re tiny, just leave 'em whole. You want them roughly the same size so they cook evenly. I always grab a big bowl for this, making sure no little leaves escape onto my counter those things roll everywhere! Sometimes I find a sad, yellowed leaf, and I just toss it without a second thought. This is where you really start to smell that fresh, earthy greenness.
- Seasoning the Roasted Brussels Sprouts:
- Now, get those prepped sprouts and your diced turkey ham into that big bowl. Drizzle generously with olive oil don't be shy, it's key for crispiness! Sprinkle in your garlic powder, onion powder, salt, and black pepper. Give it all a good toss with your hands. Seriously, get in there! Make sure every single sprout and piece of ham is coated. I’ve made the mistake of not tossing enough, and then some parts are bland. You want that seasoning distributed evenly. At this point, I can already smell the savory goodness forming, it’s a promise of what’s to come!
- Roasting for Crispy Perfection:
- Spread the seasoned Brussels sprouts and turkey ham in a single layer on a large baking sheet. Don't overcrowd the pan, if you do, they'll steam instead of roast, and we want crispy, not mushy! If you have too many, use two sheets. Pop it into your preheated oven. Let them roast for about 15-20 minutes, then give them a good stir. You’ll start to see those edges getting beautifully browned and caramelized. The kitchen starts smelling incredible that roasted vegetable aroma is just the best!
- Making the Balsamic Glaze for Roasted Brussels Sprouts:
- While your sprouts are roasting, let's whip up that glorious balsamic glaze. In a small saucepan, combine the balsamic vinegar and maple syrup. Bring it to a gentle simmer over medium heat. Let it cook, stirring occasionally, for about 5-7 minutes, or until it has thickened slightly and coats the back of a spoon. It should reduce by about a third. Be careful not to let it burn! I once got distracted and ended up with a rock-solid balsamic candy. Keep an eye on it! It should smell sweet and tangy, a little pungent, but in a good way.
- Finishing the Roasted Brussels Sprouts with Turkey Ham & Balsamic:
- After stirring the sprouts and ham, continue roasting for another 10-15 minutes, or until the sprouts are tender-crisp and nicely browned. You want those outer leaves to be almost charred that’s where the flavor lives! Once they're out of the oven, immediately drizzle that warm balsamic glaze all over them. Give it another gentle toss to make sure everything is coated in that sticky, sweet-tangy goodness. This is where the dish truly comes alive, the colors deepen, and the aromas mingle beautifully. You can practically hear the sizzle!
- Serve It Up:
- Transfer your glorious Roasted Brussels Sprouts with Turkey Ham & Balsamic to a serving dish. If you're feeling fancy, sprinkle with some fresh thyme leaves. This dish looks so vibrant and inviting, with those dark green sprouts, the golden-brown ham, and the glossy balsamic. It’s a feast for the eyes and the nose! I love serving this warm, right from the oven, when everything is at its peak crispiness and flavor. Grab a fork and dig in, you've earned this deliciousness!
There was a time I was so proud of this dish, I brought it to a potluck. I accidentally left it too close to the edge of the table, and my friend's dog, bless his heart, decided it looked like a tasty snack. Half the dish gone! We still laugh about it. It taught me to always guard my Roasted Brussels Sprouts with Turkey Ham & Balsamic, especially around hungry pups!
Storage Tips
Okay, so storing Roasted Brussels Sprouts with Turkey Ham & Balsamic is pretty straightforward, but I've learned a few things the hard way. Once, I just shoved them into a container while they were still warm, and they got super soggy. Don't do that, lol! Always let them cool completely before transferring them to an airtight container. They’ll keep in the fridge for about 3-4 days. The sprouts do lose some of their crispness, that’s just the nature of roasted veggies. When reheating, I honestly prefer to pop them back into a hot oven (around 350°F/175°C) for 10-15 minutes instead of the microwave. The oven helps to crisp them up a bit again, whereas the microwave just makes them softer. If you use the microwave, the ham can get a little chewy, but it's fine for a quick reheat if you're in a pinch.
Pin it
Ingredient Substitutions
I'm all about making recipes work with what you have! For the turkey ham, I've tried using crumbled cooked bacon, and while it's different, it works great if you like that extra smoky, salty kick. Just be mindful of the added fat. I also once used prosciutto, and it was surprisingly delicious, adding a really fancy touch! If you don't have maple syrup, a little brown sugar or honey will do in the balsamic glaze I tried brown sugar once, and it caramelized beautifully, but maple syrup is my favorite. As for the Brussels sprouts, if you absolutely can't find fresh, frozen can work, but thaw them first and pat them really dry to encourage crisping. I tried roasting frozen ones straight from the bag once, and they were just... watery. Not ideal!
Serving Suggestions
This Roasted Brussels Sprouts with Turkey Ham & Balsamic is so versatile! For a weeknight, I love serving it alongside a simple roasted chicken or pork loin. The savory ham and tangy balsamic really complement leaner meats. If I’m feeling a bit more indulgent, it's fantastic with a creamy mashed potato or a hearty risotto. For a lighter meal, I've even tossed it with some quinoa for a satisfying lunch. And for drinks? A crisp white wine, like a Sauvignon Blanc, or even a dry hard cider, pairs wonderfully with the sweet-savory notes. Honestly, this dish and a good book on a rainy evening? Yes please. It's comfort food that feels a little fancy, perfect for any mood.
Cultural Backstory
Brussels sprouts themselves have a long history, believed to have originated in Belgium (hence the name!) in the 16th century. They're part of the cruciferous family, like cabbage, and were often a humble, hearty vegetable. Roasting them, however, is a more modern take that has really brought them into the spotlight. The combination with ham is a classic European pairing, often seen in various forms across different cuisines, adding a salty counterpoint to the slightly bitter sprouts. For me, this particular Roasted Brussels Sprouts with Turkey Ham & Balsamic recipe isn't about deep cultural roots, but more about finding joy in simple, accessible ingredients and transforming them into something truly delicious. It's a testament to how a few good flavors can come together to create a dish that feels both familiar and exciting, a little bit of culinary magic right in my own kitchen.
Making Roasted Brussels Sprouts with Turkey Ham & Balsamic always brings a smile to my face. It’s one of those dishes that, despite a few kitchen mishaps over the years, consistently delivers on flavor and comfort. Watching those little green gems caramelize, smelling the rich balsamic, it’s just pure kitchen happiness. I hope you give this recipe a whirl and make it your own! Don’t forget to tell me your favorite sprout story!
Pin it
Frequently Asked Questions
- → Can I make Roasted Brussels Sprouts with Turkey Ham & Balsamic ahead of time?
You can definitely prep the sprouts and ham a day ahead, but for the best crispiness, I really recommend roasting them just before serving. The balsamic glaze can also be made ahead and gently reheated.
- → What if I don't like turkey ham in my Roasted Brussels Sprouts?
No worries! You can swap it for regular bacon, pancetta, or even omit the meat entirely for a vegetarian version. I've tried crumbled tempeh for a plant-based option, and it worked surprisingly well!
- → My Brussels sprouts aren't getting crispy. What am I doing wrong?
Ah, a common one! Usually, it's overcrowding the pan, which leads to steaming. Make sure they're in a single layer with space between them. Also, ensure your oven is hot enough, 400°F is key!
- → How long do leftovers of Roasted Brussels Sprouts with Turkey Ham & Balsamic last?
Leftovers are good for about 3-4 days in an airtight container in the fridge. They do get softer, but the flavors meld wonderfully. Reheat in the oven for the best texture!
- → Can I add other vegetables to this Roasted Brussels Sprouts with Turkey Ham & Balsamic recipe?
Absolutely! I've tossed in diced sweet potatoes, red onion, or even bell peppers. Just make sure they're cut into similar sizes so they cook evenly alongside the sprouts.