Pin it
Okay, so you know those nights when you're staring into the fridge, and it's a bit… sad? That's how this Maple Turkey Ham Brussels Sprouts recipe was born. I had some leftover turkey ham from a sandwich experiment gone wild, and a bag of Brussels sprouts that were definitely judging me from the crisper drawer. I wasn't feeling particularly inspired, honestly, but I really wanted something comforting, quick, and not another takeout order. I just tossed things together, hoping for the best. And wow, did it surprise me! This dish became a weeknight hero, tasting way more effortful than it actually is. It’s got that sweet-savory thing going on, and it just smells like home when it's roasting, you know?
I remember the first time I made this Maple Turkey Ham Brussels Sprouts. I was so excited, I preheated the oven, chopped everything, mixed it all up, and then... totally forgot to add the olive oil to the roasting pan. Everything stuck! It was a chaotic mess, and I had to scrape it all off and start again, feeling a bit silly. But even with that little oops, the flavors were still there. It taught me to slow down a tiny bit, even on the busiest nights, and that sometimes kitchen disasters lead to better recipes!
Why This Maple Turkey Ham Brussels Sprouts Recipe Works
This Maple Turkey Ham Brussels Sprouts dish just has a way of coming together with minimal fuss. The balance of salty ham, sweet maple, and slightly bitter Brussels sprouts is a flavor party, honestly. It’s quick enough for a weeknight but feels special enough for a casual dinner with friends. The roasting really brings out the best in the Brussels sprouts, giving them those lovely crispy edges I adore. Plus, it’s a fantastic way to use up leftover ham or just enjoy a wholesome meal that doesn't skimp on flavor.
Ingredients
- Brussels Sprouts: These little green gems are the star, obviously. I always look for firm, bright green ones. Why? Because limp sprouts make me sad, and they just don't get that amazing crisp-tender texture we're aiming for. Give them a good trim and halve them, please!
- Turkey Ham: This adds a lovely smoky, salty counterpoint to the sweetness. I usually grab a pre-cooked, low-sodium variety. I tried regular ham once, and it worked... kinda, but the turkey ham just felt a bit lighter and let the other flavors shine more. It’s a great way to add protein without overpowering the dish.
- Maple Syrup: Don't even think about imitation syrup here! This is where the magic happens. A good quality, pure maple syrup (Grade A Amber or Dark, if you're asking me) is essential for that rich, complex sweetness. I'm a bit heavy-handed with it, to be real, because it creates this incredible glaze.
- Olive Oil: Essential for roasting! It helps everything get beautifully caramelized and prevents sticking. I prefer extra virgin, but honestly, any good quality olive oil you have on hand will do the trick. Just don't skimp, or you'll end up with a sticky situation like my first attempt!
- Dijon Mustard: This is my secret weapon! It adds a tangy, slightly spicy kick that cuts through the sweetness and richness, balancing everything out. I had a moment of confusion when I first saw it in a maple glaze recipe, but trust me, it’s a game-changer.
- Garlic Powder & Black Pepper: Simple, classic flavor boosters. I always have these on hand. Garlic powder gives that consistent garlicy goodness without worrying about fresh garlic burning. And fresh cracked black pepper? Always, always. It adds a little zing!
- Salt: Just a pinch! The ham is already salty, so we're just enhancing here, not overdoing it. taste as you go, that's my motto.
Instructions
- Prep Those Sprouts:
- First things first, get those Brussels sprouts ready! Give them a good rinse under cold water, then trim off the tough ends. Any loose or yellowed outer leaves? Just peel 'em off. Then, slice each sprout in half lengthwise. You want them roughly uniform so they cook evenly. I always end up with little sprout bits flying everywhere, honestly, but it’s part of the charm! This step makes sure you get that perfect crispy edge on each one.
- Dice the Ham:
- Next, grab your turkey ham and cut it into bite-sized cubes, about half an inch. You want pieces that are big enough to get a little chewy and flavorful, but small enough to mingle with the Brussels sprouts. I've tried bigger chunks, and they just don't roast as well. This is where you can totally personalize it if you like more ham, go for it! Just remember, we're trying to create a balanced bite with the Maple Turkey Ham Brussels Sprouts.
- Whip Up the Maple Glaze:
- Now for the good stuff! In a medium bowl, whisk together the maple syrup, olive oil, Dijon mustard, garlic powder, and a generous pinch of black pepper. Don't forget the salt, but remember the ham adds some too! Give it a good whisk until everything is nicely combined and looks like a glossy, sweet-savory potion. This glaze smells absolutely divine, a little tangy, a little sweet it's what makes this Maple Turkey Ham Brussels Sprouts recipe sing!
- Toss & Spread:
- Add your halved Brussels sprouts and diced turkey ham to the bowl with the maple glaze. Get in there with your hands (or a trusty spatula, if you're not into sticky fingers) and toss everything until it's all beautifully coated. Every sprout and piece of ham should be glistening! Then, spread the mixture out in a single layer on a large baking sheet. I always use parchment paper, because clean-up? Yes please! Crowding the pan is a mistake I've made too many times, so give everything space to breathe and crisp up.
- Roast to Perfection:
- Pop that baking sheet into your preheated oven at 400°F (200°C). Let it roast for about 20-25 minutes. About halfway through, give everything a good stir or flip with a spatula. You're looking for those lovely caramelized, slightly crispy edges on the Brussels sprouts and a beautiful glaze on the ham. The aroma filling your kitchen at this point? Honestly, it’s the best! Keep an eye on it, ovens vary, and you don't want burnt bits.
- Serve It Up:
- Once your Maple Turkey Ham Brussels Sprouts are perfectly tender-crisp and beautifully glazed, pull them out of the oven. Let them cool for just a minute or two they'll be super hot! I like to give them one last toss right on the pan before serving. A sprinkle of fresh parsley, if you're feeling fancy, adds a nice pop of color and freshness. The final result should look vibrant, smell incredible, and taste like pure comfort. Enjoy your delicious creation!
There’s something so satisfying about pulling this Maple Turkey Ham Brussels Sprouts dish out of the oven, all golden and bubbly. It reminds me of those simple, cozy evenings when the house is quiet, and the only sound is the gentle hum of the oven. One time, my dog, Buster, was so intrigued by the smell, he just sat by the oven, practically drooling. It’s a small thing, but those moments in the kitchen, even the messy ones, are what I love most about cooking.
Maple Turkey Ham Brussels Sprouts Storage Tips
Okay, so you've got leftovers of this delicious Maple Turkey Ham Brussels Sprouts? Lucky you! This dish actually holds up pretty well. Just let it cool completely before transferring it to an airtight container. I usually pop it into the fridge, and it's good for about 3-4 days. Now, a word of caution from personal experience: I microwaved it once, and the sauce got a little watery, and the Brussels sprouts lost some of their crispness so don't do that lol. My favorite way to reheat is actually in a skillet on the stovetop over medium heat, or even better, back in the oven or air fryer at around 350°F (175°C) for 10-15 minutes until warmed through and a bit crispy again. That brings back some of its magic. It’s a fantastic meal-prep option for lunches, too!
Pin it
Maple Turkey Ham Brussels Sprouts Substitutions
I've played around with this Maple Turkey Ham Brussels Sprouts recipe quite a bit, so I've got some notes on substitutions! If you don't have turkey ham, regular cooked ham works just fine, though it might be a bit saltier, so adjust your added salt. You could even try crispy bacon bits for a different vibe, but it'll add more fat. Not a fan of Brussels sprouts? I tried it with broccoli florets once, and it worked... kinda. The texture was different, but the maple glaze still shone through. Sweet potatoes or butternut squash cubes would also be a delicious swap, though they might need a bit more roasting time. For the maple syrup, you could use honey, but the flavor profile will shift from that deep, woodsy maple to something a bit brighter. Honestly, experiment! That's how the best recipes are born in my kitchen chaos.
Serving Maple Turkey Ham Brussels Sprouts
This Maple Turkey Ham Brussels Sprouts dish is so versatile, it can be a side or a main! When I'm serving it as a main, I usually pair it with a simple grain like quinoa or some fluffy couscous to soak up all that lovely maple glaze. For a lighter meal, a fresh green salad with a zesty vinaigrette makes a great companion. If it's a side dish, it goes beautifully with roasted chicken or pork. And for drinks? A crisp white wine or even a hard cider complements the sweet and savory notes really well. Honestly, this dish and a good rom-com on a Friday night? Yes please. It's comfort food that feels a little fancy, perfect for any mood or occasion.
Cultural Backstory
While this particular Maple Turkey Ham Brussels Sprouts combination might not have a deep, ancient cultural backstory, it definitely pulls from rich traditions! Roasting vegetables with sweet and savory elements is a classic technique found across many cuisines, especially in European and North American cooking. Think of glazed hams or roasted root vegetables with honey. The use of maple syrup, of course, gives it a distinct North American touch, particularly from regions where maple sugaring is a heritage. For me, this recipe is less about ancient history and more about a personal culinary journey a simple weeknight experiment that combined familiar, comforting flavors into something unexpectedly delightful. It’s a testament to how humble ingredients can create something truly special, a little piece of my own kitchen's evolving story.
So there you have it, my beloved Maple Turkey Ham Brussels Sprouts. It’s a dish that came from a moment of kitchen despair and turned into a shining star in my weeknight rotation. It tastes like comfort, a little bit of sweetness, and just enough savory goodness to make you smile. I really hope you give this one a try, and maybe, just maybe, it’ll become a little hero in your kitchen too. Let me know how it turns out, or if you have any fun tweaks!
Pin it
Frequently Asked Questions
- → Can I use regular ham for Maple Turkey Ham Brussels Sprouts?
Yes, you absolutely can! I've tried it, and it works. Just be mindful that regular ham might be saltier, so you might want to reduce the added salt in the glaze a tiny bit. It'll still be delicious, just a slightly different flavor profile!
- → What if I don't like Brussels sprouts?
I totally get it! While I love them, if they're not your thing, you could try this glaze with broccoli florets, cauliflower, or even chunks of butternut squash. I've experimented with broccoli, and it was pretty good, though the texture is softer. The maple glaze is quite forgiving!
- → How do I get my Brussels sprouts crispy?
Ah, the crispy dilemma! My best advice: don't overcrowd the pan. Seriously, give those sprouts space to breathe. Also, make sure your oven is fully preheated to 400°F (200°C), and don't be afraid to stir them halfway through. High heat and space are key, I've learned that the hard way!
- → Can I make this Maple Turkey Ham Brussels Sprouts recipe ahead of time?
You can definitely do some prep ahead! You can chop the Brussels sprouts and ham, and even whisk the glaze components. Store them separately in the fridge. When it’s time to cook, just toss and roast. I wouldn't recommend fully cooking it too far in advance, as the sprouts lose their crispness.
- → Can I add other vegetables to this dish?
Oh, absolutely! I've thrown in some chopped carrots or bell peppers before. They add extra color and nutrients. Just make sure they're cut into similar sizes so they cook evenly with the Brussels sprouts. It's a great way to clear out the veggie drawer, honestly!