Our roasted Brussels sprouts recipe with garlic and ham is incredibly good! We roast the sprouts until they are crispy, caramelized, and perfectly tender.
The secret to the best Brussels sprouts is to skip the baking sheet and use a cast iron pan instead! A pan lets you start the sprouts on the stovetop to get them beautifully browned and caramelized. Then, you finish them in the oven. This simple cooking method, inspired by Mark Bittman, makes the best Brussels sprouts we’ve ever had!
We also toss in a few garlic cloves and some cubed ham for an extra layer of flavor (bacon works great, too!). The garlic roasts right in the pan, becoming sweet and mellow, while the ham heats through and crisps up. I love this recipe, but for a quicker way to cook Brussels sprouts, see our sautéed Brussels sprouts!
Key Ingredients
- Brussels Sprouts: Look for firm Brussels sprouts with vibrant green, tightly packed leaves. Avoid any with yellowing or wilted leaves. You can use loose sprouts or those still attached to the stalk for this recipe. If you have pre-shredded Brussels sprouts, our sautéed Brussels sprouts is a better fit.
- Oil: Use a high-heat oil like avocado or safflower oil to prevent the oil from smoking at the higher temperatures used in this recipe.
- Garlic: I absolutely love the flavor the garlic adds to this dish! Instead of mincing it, cut each clove in half lengthwise. The garlic will roast in the oven, becoming tender and sweet.
- Ham: The ham is optional but I do love it. I use ham steak and cube it. Bacon is another option. Start with chopped bacon, and cook it in the pan before adding the sprouts to render some fat. Remove the bacon and scatter it back into the pan when the sprouts are almost done. For a meatless dish, simply leave out the ham or bacon.
- Apple Cider Vinegar: Just before serving, we’ll scatter a little apple cider vinegar over the Brussels sprouts. This simple ingredient livens them up and makes them taste incredible. I use the same trick for cooked potatoes, like in our recipes for roasted fingerling potatoes or potato salad.
Find the full recipe with measurements below.
How Make Roasted Brussels Sprouts
Tip 1: Cut them in half. Trim the dry bottom of the Brussels sprout stem. Then, cut the sprout in half lengthwise, creating two flat halves. This cut side is where the magic happens! It will caramelize beautifully and become deliciously crispy during roasting.
Tip 2: Start the sprouts cut-side down. To cook the Brussels sprouts, arrange the halves cut-side down in an oiled cast iron pan over medium heat. Cook, without moving them, until they’re nicely browned underneath. Then, toss in your garlic and ham and season with salt and pepper.
Tip 3: Finish in the oven. After the sprouts are caramelized, you’ll slide the pan into a preheated 400°F oven and roast for 10 to 20 minutes. You want to stir every 5 minutes or so, until the sprouts are caramelized and tender.
Tip 4: Don’t skip the vinegar. For an extra pop of flavor, right after taking the sprouts out of the oven, scatter about a tablespoon of apple cider vinegar over them. This simple trick brightens the flavor and makes them unbelievably good.
Serving Suggestions
I love these roasted Brussels sprouts with many of our main dishes, especially this simple roasted chicken, sour cream baked salmon, and our garlic herb roasted turkey breast!
Roasted Brussels Sprouts with Ham
- PREP
- COOK
- TOTAL
Here’s how we roast Brussels sprouts to be crispy on the outside and tender inside. Our easy two-part method guarantees the best roasted Brussels sprouts. The ham is optional and can be left out or substituted for turkey, bacon, turkey bacon, or tofu. If you use bacon, we suggest rendering some of the fat first instead of adding raw bacon to the tops of the sprouts. This way, you can use some of the rendered bacon fat instead of the olive oil called for in the recipe.
You Will Need
1 pound (450g) Brussels sprouts, 15 to 20 sprouts
4 tablespoons (60ml) avocado oil or olive oil
4 ounces (130g) thick-cut ham, cut into 1/2-inch cubes
6 cloves garlic, halved lengthwise
1 tablespoon (15ml) apple cider vinegar
Salt and fresh ground black pepper
Directions
1Preheat the oven to 400°F (204 °C). Set aside a large cast iron pan or oven-safe pan.
2Trim away the brown ends of the Brussels sprouts and discard any yellow outer leaves. Slice Brussels sprouts in half, top to bottom.
3Heat oil in a cast-iron pan over medium heat until it shimmers. Place Brussels sprouts cut side down in one layer in the pan. If a few don’t fit, put them around the edge of the pan. Toss garlic and the cubed ham on top and sprinkle with salt and pepper.
4Cook until the sprouts begin to brown on the bottom. If some of the sprouts on the outer edge are not becoming brown, rotate them with sprouts in the middle of the pan (where it is hottest).
5Once the sprouts are mostly browned on the bottom, transfer them to the oven and roast them until they are browned and tender, 10 to 20 minutes. Stir the sprouts, garlic, and ham every 5 minutes.
6Taste a sprout and add more salt and pepper if needed. Stir in the apple cider vinegar and serve.
Adam and Joanne's Tips
- Storing: Store the Brussels sprouts in an airtight container in the refrigerator for up to 4 days.
- No oven-safe pan: You can brown the Brussels sprouts in a regular skillet and then transfer them to a baking sheet or baking pan to finish them in the oven.
- The nutrition facts provided below are estimates.
Loved this! I will definitely be making this again. Thinking of adding a couple of parboiled diced potatoes next time!
The potatoes are a great idea, Dawn. Thanks for coming back.
These look so delicious…the browning and the ham puts them over the top in flavor department!
I’m a total Brussels sprouts fan! Love this…and the crispy edges too!
Ahhhh, the wonders of a cast iron skillet. I love the bit of apple cider vinegar – need to give this a try!
I absolutely adore roasted Brussels sprouts, but love the idea of pairing them with ham even more. What a great autumn dish!
Just look at that gorgeous color you got on those Brussels Sprouts! I love adding bacon in mine, but I’ve never thought to try ham (DUH, right?). This is such a perfect winter side!