Honey Glazed Roasted Brussels Sprouts with Turkey Ham: Easy Side (Print Version)
Crispy honey glazed Brussels sprouts with savory turkey ham. A simple, flavorful side that's surprisingly easy and a family favorite!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ Garden Fresh Goodies
01 -
1.5 lbs fresh Brussels sprouts, trimmed and halved
02 -
Optional: 1/4 cup chopped pecans or walnuts for garnish
→ Sweet & Savory Stars
03 -
4 oz turkey ham, diced
04 -
3 tbsp honey
→ Pantry Staples
05 -
2 tbsp olive oil
06 -
1 tsp garlic powder
07 -
1/2 tsp salt (or to taste)
08 -
1/4 tsp black pepper (or to taste)
09 -
Optional: pinch of red pepper flakes for heat
# Instructions:
01 -
First things first, get those Brussels sprouts ready. I usually trim the tough ends off and peel away any loose or discolored outer leaves – you know, the ones that look a bit sad. 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 roughly the same size, otherwise, some will burn while others are still a bit too firm. You want that consistent texture throughout, trust me on this one.
02 -
Next up, grab your turkey ham and chop it into small, bite-sized pieces. I find about 1/2-inch cubes work perfectly. They crisp up nicely in the oven and distribute that lovely savory flavor throughout the dish. Don't make them too big, or they'll overpower the sprouts, and don't make them too tiny, or they'll disappear! This step always makes my kitchen smell so good, that hint of smoky goodness.
03 -
In a large bowl, combine your prepped Brussels sprouts and chopped turkey ham. Drizzle generously with olive oil. Now, sprinkle in the garlic powder, salt, and black pepper. Get in there with your hands and toss everything together really well! You want every sprout and every piece of ham coated evenly. This is where the flavors really start to meld, and honestly, it’s a bit messy, but totally worth it!
04 -
Spread the seasoned Brussels sprouts and turkey ham in a single layer on a large baking sheet. Don't overcrowd the pan; this is super important for getting those crispy edges! If your pan is too full, they'll steam instead of roast. I’ve made this mistake before, and it’s a bummer. Roast in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until the sprouts are starting to tenderize and the ham is getting crispy. You'll smell that lovely roasting aroma, which is always a good sign!
05 -
Carefully pull the baking sheet out of the oven. Drizzle the honey evenly over the partially roasted Brussels sprouts and turkey ham. Give everything another good toss right on the baking sheet to coat it all in that sweet, sticky goodness. This is the stage where you want to be careful not to burn the honey, so keep an eye on it. The kitchen starts smelling even more incredible now, a mix of savory and sweet – honestly, it’s irresistible!
06 -
Pop the baking sheet back into the oven for another 5-10 minutes, or until the Brussels sprouts are tender-crisp, deeply caramelized, and the turkey ham is nicely browned and crispy. Keep a close watch; honey can go from perfectly glazed to burnt pretty quickly! When they're done, they should look beautifully golden-brown with those wonderful charred bits. The texture will be amazing: crispy edges, tender centers. Serve immediately and watch them disappear!
# Notes:
01 -
Don't overcrowd your baking sheet; it's the secret to truly crispy sprouts.
02 -
Reheat leftovers in the oven or on the stovetop for best results, avoid the microwave.
03 -
Try a dash of smoked paprika for an extra layer of savory flavor if you're feeling adventurous.
04 -
A squeeze of fresh lemon juice at the end really brightens up all the flavors, a trick I learned from a friend.
# Equipment Needed:
01 -
Large baking sheet
02 -
large mixing bowl
03 -
sharp knife
# Nutrition (Per Serving):
Calories: 210
Total Fat: 10g
Total Carbohydrate: 22g
Protein: 10g