Our crispy roasted Brussels sprouts recipe with garlic and ham is one of our favorite ways to cook Brussels sprouts. Our easy cooking method makes the sprouts caramelized, crispy, and perfectly tender on the inside.
#1 Secret for the best roasted Brussels sprouts
The secret to the best roasted Brussels sprouts is to ditch the baking sheet and use a cast iron pan. First, cut your Brussels sprouts in half, then brown them in your cast iron pan on the stove. When browned and caramelized, finish the sprouts in the oven so they become tender. This simple cooking method, inspired by Mark Bittman, makes the best Brussels sprouts we’ve had.
Toss in a few garlic cloves and cubed ham for even more flavor. Bacon is an option, too! The garlic roasts right in the pan and becomes sweet while the ham heats and crisps up. See our quick and easy sautéed Brussels sprouts for more ways to cook with Brussels sprouts.
How to roast Brussels sprouts
Our roasted Brussels sprouts are easy enough for tonight since they only take about 30 minutes and are perfect for your holiday table. Win-win!
Preparing Brussels sprouts for roasting is simple, but the cut makes all the difference. Here’s how to achieve perfectly crispy, caramelized results:
- Trim the stem: Remove the brown, dry bottom of the Brussels sprout stem.
- Halve lengthwise: Cut the Brussels sprout in half from top to bottom, creating two flat halves.
Remember, the magic happens on the flat, cut side. It will caramelize beautifully and become deliciously crispy during roasting.With this simple step, you’re well on your way to enjoying the best roasted Brussels sprouts!
To cook them, arrange the sprout halves cut side down in an oiled cast iron pan over medium heat. Cook, without moving them, until browned underneath. Toss in your garlic and ham, and season with salt and pepper.
Slide the pan into the oven and roast the Brussels sprouts in a 400 °F oven for 10 to 20 minutes, stirring every 5 minutes until they are caramelized and tender.
For an extra pop of flavor, right after taking the sprouts out of the oven, we scatter a tablespoon of apple cider vinegar over them. A little vinegar like this goes such a long way in making the flavor of our Brussels sprouts pop. Fresh lemon is a good alternative.
This trick isn’t just for Brussels sprouts! The next time you find yourself with a dish that feels flat, remember this trick: it likely needs a touch of acidity. Whether it’s a dash of vinegar in your potato salad or a squeeze of lemon on roasted vegetables, acidity is your secret weapon.
What to serve with Brussels sprouts
- Simple Whole Roasted Chicken
- Easy Sour Cream Baked Salmon
- Garlic Herb Roasted Turkey Breast
- Creamy Mashed Potatoes
Garlic Roasted Brussels Sprouts
- 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 Brussels sprouts. The ham is optional and can be left out or substituted for turkey, bacon, turkey bacon, or even 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).
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
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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Loved this! I will definitely be making this again. Thinking of adding a couple of parboiled diced potatoes next time!
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!