Crispy Roasted Brussels Sprouts with Turkey Ham & Balsamic (Print Version)

Crispy Roasted Brussels Sprouts with Turkey Ham & Balsamic is a flavorful side dish. My recipe brings out sweet and savory notes, perfect for any meal!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check ham)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs Brussels sprouts, trimmed and halved
02 - 4 oz cooked turkey ham, diced (or bacon/pancetta)

→ Flavor Boosters

03 - 2 tbsp olive oil
04 - 3 tbsp balsamic vinegar
05 - 1 tbsp maple syrup

→ Seasonings & Spices

06 - 1 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt (or to taste)
09 - 1/4 tsp black pepper (freshly ground preferred)

→ Optional Finishing Touch

10 - Fresh thyme sprigs, for garnish

# Instructions:

01 - 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.
02 - 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!
03 - 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!
04 - 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.
05 - 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!
06 - 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!

# Notes:

01 - Don't overcrowd your baking sheet for genuinely crispy sprouts; use two if needed.
02 - Always let leftovers cool completely before storing to avoid sogginess.
03 - If you're out of maple syrup, a touch of brown sugar works well in the balsamic glaze.
04 - Serve this warm, right from the oven, for the ultimate texture and flavor experience.

# Equipment Needed:

01 - Large baking sheet
02 - large mixing bowl
03 - small saucepan

# Nutrition (Per Serving):

Calories: 220
Total Fat: 12g
Total Carbohydrate: 20g
Protein: 10g

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