You know those recipes that just... happen? This Honey Glazed Brussels Sprouts with Turkey Ham is one of those for me. I swear, it started with a half-bag of sprouts looking lonely in the fridge and some turkey ham slices I bought on a whim. I was trying to avoid another boring steamed veggie night, honestly. The kitchen was a bit of a disaster zone, as usual, but then the sweet, savory smells started wafting through. It just smelled like comfort, you know? This dish quickly became a weeknight hero, special enough for company but easy enough for my "I just want to eat something tasty NOW" moods. It's truly a game-changer for anyone who thinks they don't like Brussels sprouts!
I remember the first time I made these Honey Glazed Brussels Sprouts with Turkey Ham, I almost burnt the honey glaze. Oops! I got distracted by a podcast and suddenly there was this smell. Luckily, I swooped in just in time, but the pan had a nice, slightly-too-dark sticky bit. My cat, Mittens, gave me a look that said, "Seriously, Clara?" But hey, even with a minor panic, it still tasted incredible. That’s the beauty of this recipe, it’s forgiving.
Ingredients for Honey Glazed Brussels Sprouts with Turkey Ham
Main Stars
- fresh Brussels Sprouts: These are the heroes! I love how they get crispy edges and a tender center when roasted. Don't use frozen here, hon, the texture just isn't the same, you want that fresh, vibrant green.
- Turkey Ham: Adds a fantastic smoky, savory bite that complements the sweetness of the glaze. I usually get the pre-sliced kind, makes life so much easier. I tried bacon once, it was good, but the turkey ham keeps it a little lighter, which I appreciate sometimes.
- Olive Oil: My go-to for roasting veggies. It helps everything crisp up beautifully. I don't measure perfectly, just a good drizzle until the sprouts look nicely coated. Extra virgin is what I always have on hand, but any good olive oil will do.
The Honey Glaze Crew
- Honey: The star of the glaze! It brings that lovely sweetness and helps everything caramelize. Any local honey works wonders. I once used maple syrup when I ran out of honey it worked, kinda, but the flavor profile was a bit different, more woodsy.
- Dijon Mustard: Adds a little tang and depth to balance the honey. Don't skip this! It’s not just for sandwiches, you know. I tried it with plain yellow mustard once and, well, it was a mistake. Just use Dijon.
- Apple Cider Vinegar: A touch of acidity brightens the whole dish. It cuts through the richness and makes the flavors pop. I swear by Bragg's, but any ACV is fine.
Flavor Boosters
- Garlic Powder: Because everything is better with garlic, right? I prefer powder for roasting because fresh garlic can burn too easily. A generous sprinkle is my usual style.
- Smoked Paprika: This is my secret weapon for adding a warm, subtle smokiness without needing actual smoke. It just elevates the whole thing. I always have a big jar in my spice rack.
- Salt & Black Pepper: Essential, obviously! Season to your taste. I tend to be a bit heavy-handed with the pepper, I love that little kick.
Roasting Honey Glazed Brussels Sprouts with Turkey Ham: Instructions
- Prep Your Sprouts & Ham:
- First things first, get those Brussels sprouts ready! I always start by trimming the woody ends and removing any sad, outer leaves. Then, depending on their size, I either halve them or quarter them. You want them roughly uniform so they cook evenly, you know? While I’m doing that, I roughly chop the turkey ham into bite-sized pieces. I swear, the smell of fresh sprouts and that slight saltiness from the ham already gets me excited. Don't forget to preheat your oven to a nice hot 400°F (200°C) a hot oven is key for crispy sprouts!
- Mix & Mingle:
- Now for the fun part! Grab a large bowl, big enough for all your sprouts and ham. Toss them in with a good drizzle of olive oil, then sprinkle generously with garlic powder, smoked paprika, salt, and black pepper. Get in there with your hands, really coat everything well. This is where I sometimes make a mess, honestly, but it’s worth it for even seasoning. Make sure every sprout and piece of ham gets some love. This step is crucial for building those delicious layers of flavor, so don't rush it!
- Whip Up the Honey Glaze:
- In a separate small bowl, whisk together the honey, Dijon mustard, and apple cider vinegar. This is where the magic happens, folks! You'll get this beautiful, slightly tangy, sweet mixture. I always give it a little taste test, just to make sure it's perfectly balanced. If you're feeling fancy, a tiny pinch of red pepper flakes could go in here too for a subtle kick, though I usually keep it mild for broader appeal. This glaze is what makes these Honey Glazed Brussels Sprouts with Turkey Ham so irresistible.
- Roast Away:
- Spread your seasoned Brussels sprouts and turkey ham in a single layer on a large baking sheet. Don't overcrowd the pan, or they'll steam instead of roast, and nobody wants soggy sprouts! I learned that the hard way, trust me. Pop them into your preheated oven for about 15 minutes. You want them to start getting tender and a little browned before the glaze goes on. The kitchen will start smelling amazing around now, trust me on that one!
- Glaze & Finish:
- After 15 minutes, pull the baking sheet out. Drizzle the honey glaze all over the partially roasted sprouts and ham. Give everything a good toss right on the sheet to ensure every piece is coated in that sticky, sweet goodness. Then, back into the oven they go for another 10-15 minutes, or until the sprouts are deeply caramelized, tender-crisp, and the turkey ham is nice and crispy. Keep an eye on them, as honey can burn if left too long. This is where the Honey Glazed Brussels Sprouts with Turkey Ham really develop their incredible flavor and texture.
- Serve It Up:
- Once they're out of the oven, they'll be sizzling and smelling absolutely divine. I usually let them cool for just a minute or two on the pan before transferring them to a serving dish. Sometimes I sprinkle a little fresh parsley over the top for a pop of color, but that's totally optional. They're fantastic straight from the pan, honestly. The crispy edges, the savory ham, the sweet and tangy glaze it’s a symphony of flavors and textures that always makes me smile. Enjoy your amazing Honey Glazed Brussels Sprouts with Turkey Ham!
Making these Honey Glazed Brussels Sprouts with Turkey Ham always brings a little joy to my kitchen. There was this one time, I was trying to photograph them for the blog, and Mittens, my cat, decided to "help" by trying to swipe a piece of turkey ham right off the cooling rack! Little rascal. It’s those small, chaotic moments that make cooking at home so real and, honestly, so much fun.
Storage Tips for Honey Glazed Brussels Sprouts with Turkey Ham
Okay, so if you happen to have any of these glorious Honey Glazed Brussels Sprouts with Turkey Ham leftover (which, let's be real, is a rare occurrence in my house!), they store surprisingly well. I usually pop them into an airtight container and keep them in the fridge. They’ll stay good for about 3-4 days. Now, here’s my honest advice: reheating is best done in a toaster oven or even a regular oven at a lower temp (around 300°F/150°C) for about 10-15 minutes. This helps crisp up the sprouts again. I microwaved them once, and while they were edible, the sprouts lost their crispness and the sauce separated a bit so don't do that lol. They’re still tasty, just not quite the same texture. Cold leftovers are also pretty good for a quick snack, I won't lie!
Ingredient Substitutions for Honey Glazed Brussels Sprouts
I’ve definitely played around with substitutions for these Honey Glazed Brussels Sprouts with Turkey Ham over time, usually because I’m missing something! For the turkey ham, you could totally use regular bacon, chopped pancetta, or even some pre-cooked chicken sausage for a different flavor profile. I tried bacon once, and it was delicious but a bit richer. If you're vegetarian, omit the ham entirely, the sprouts are still fantastic on their own, maybe add some toasted pecans for crunch. No apple cider vinegar? White wine vinegar or even fresh lemon juice works, though the flavor will be slightly different. As for honey, maple syrup is a decent swap if you're out, but expect a slightly less complex sweetness. I even tried a touch of brown sugar in the glaze once, and it worked, kinda, giving it a deeper molasses note. Don't be afraid to experiment!
Serving Honey Glazed Brussels Sprouts with Turkey Ham
These Honey Glazed Brussels Sprouts with Turkey Ham are so versatile, honestly! They shine as a side dish to almost anything roasted chicken, a simple baked salmon, or even alongside a juicy pork chop. For a lighter meal, I sometimes just pile them high on a plate with a fried egg on top, runny yolk, you know? Divine! They also make a surprisingly good addition to a grain bowl with quinoa or farro. For drinks, a crisp white wine like a Sauvignon Blanc or even a light lager pairs beautifully. And for dessert? Something simple like a fruit tart or a scoop of vanilla bean ice cream would be just perfect. This dish and a good rom-com on a Friday night? Yes please, that's my kind of cozy evening!
Cultural Backstory: Honey Glazed Brussels Sprouts with Turkey Ham
Brussels sprouts, despite their sometimes-maligned reputation, have a surprisingly long history, with cultivation dating back to the 13th century in Belgium (hence the name!). Roasting, like we do for these Honey Glazed Brussels Sprouts with Turkey Ham, is a relatively modern and incredibly popular way to prepare them, transforming their sometimes bitter notes into sweet, nutty deliciousness. For me, discovering roasted Brussels sprouts was a revelation. Growing up, my only experience was with boiled, mushy ones, which, let’s just say, weren’t my favorite. It wasn’t until I was in my own kitchen, experimenting, that I realized their true potential. This particular honey-glazed version is my own twist, born from a desire to make them utterly irresistible, combining classic roasting techniques with a sweet and savory glaze that just makes them sing.
And there you have it, my beloved Honey Glazed Brussels Sprouts with Turkey Ham! It’s such a simple dish, but it brings so much flavor and warmth to the table. Honestly, when they come out of the oven, smelling all sweet and savory, with those perfectly crispy edges, it just makes my heart happy. I hope you give them a try and maybe even have your own little kitchen adventure with them. Let me know how they turn out for you!
Frequently Asked Questions about Honey Glazed Brussels Sprouts with Turkey Ham
- → Why do my Brussels sprouts sometimes taste bitter?
Oh, I totally get that! Bitterness can come from overcooking or not roasting them hot enough. This recipe uses high heat to caramelize them, which transforms any bitterness into a lovely sweetness. Also, smaller, fresher sprouts tend to be less bitter, in my experience!
- → Can I make these Honey Glazed Brussels Sprouts with Turkey Ham ahead of time?
You can definitely prep the sprouts and ham, and even mix the glaze, a day ahead. Store them separately in the fridge. For the best texture, I really recommend roasting them fresh right before serving. They just lose that amazing crispness if done too far in advance.
- → What's the secret to truly crispy Brussels sprouts?
High heat and not overcrowding the pan! Seriously, give those sprouts some breathing room on the baking sheet. If they're piled up, they'll steam instead of roast, and you won't get those glorious crunchy edges. Patting them dry before seasoning also helps a ton!
- → How long do leftovers of Honey Glazed Brussels Sprouts with Turkey Ham last?
Leftovers usually last 3-4 days in an airtight container in the fridge. They're still yummy, but the sprouts won't be as crispy. Reheating in a toaster oven or regular oven helps bring back some of that texture, though! Don't microwave them unless you don't mind them a bit softer.
- → Can I add other vegetables to this Honey Glazed Brussels Sprouts recipe?
Absolutely! I've thrown in chopped sweet potato or butternut squash before, and it worked beautifully. Just make sure to cut them into similar-sized pieces so they cook evenly with the sprouts. You might need a bigger baking sheet or two! Make it your own!