Crispy Roasted Brussels & Turkey Ham with Balsamic Glaze (Print Version)

Simple Roasted Brussels & Turkey Ham with balsamic glaze. A quick, flavorful weeknight meal that’s hearty and satisfying.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Modern American
Dietary: Meat-based, optionally Gluten-Free

# Ingredients:

→ Main Roasting Stars

01 - 1.5 lbs Brussels sprouts, trimmed and halved
02 - 8 oz cooked turkey ham, cut into bite-sized pieces

→ Flavor Boosters

03 - 2 tbsp olive oil
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt, or to taste
06 - 1/4 tsp black pepper, freshly ground

→ Balsamic Glaze

07 - 1/2 cup balsamic vinegar
08 - 1 tbsp maple syrup

# Instructions:

01 - First things first, get those Brussels sprouts ready! I usually trim off the tough ends and peel away any sad-looking outer leaves. If they're big, I halve them; smaller ones can stay whole. You want them roughly uniform in size so they cook evenly. This is where I always make sure they're super dry after a quick wash, because moisture is the enemy of crispiness, you know? It’s a little tedious, but trust me, it’s worth it for that perfect texture.
02 - Next, toss those prepped Brussels sprouts with a good drizzle of olive oil, a sprinkle of garlic powder, salt, and pepper. I just use my hands; it’s messy but effective! Spread them out in a single layer on a baking sheet. Crowding the pan is a mistake I’ve made too many times; they’ll steam instead of roast. Pop them into a hot oven, and let them get a head start. You’ll start to smell that amazing roasted veggie aroma, which is always a good sign!
03 - After about 15 minutes of roasting, pull the pan out. Now's the time to add your turkey ham! I usually cut mine into bite-sized pieces, similar to the sprouts. Scatter them amongst the partially roasted Brussels. Give everything a gentle toss right on the pan. Back into the oven they go! This ensures the ham gets nice and crispy without drying out too much, and the flavors really start to meld together.
04 - While the Brussels and ham are roasting away, let’s make that glorious balsamic glaze. In a small saucepan, combine the balsamic vinegar and maple syrup. Bring it to a simmer over medium heat, then reduce the heat to low. Let it gently bubble and thicken. This usually takes about 5-7 minutes. Keep an eye on it; you want it syrupy, not like tar (speaking from experience, ha!). It should coat the back of a spoon. The smell is incredible – sweet and tangy!
05 - Once your glaze is ready and the Brussels sprouts are tender-crisp with some nice char, pull the baking sheet out. Drizzle that beautiful balsamic glaze all over the Roasted Brussels & Turkey Ham. Give everything a quick, gentle toss to coat. Back into the oven for just another 5 minutes. This final roast helps the glaze caramelize onto the ingredients, making them extra sticky and delicious. Don't overdo it, or the glaze can burn!
06 - And there you have it! Pull the pan from the oven. The Roasted Brussels & Turkey Ham should be glistening, with those perfect crispy edges on the sprouts and slightly caramelized ham. I love to serve this immediately, maybe with a little extra fresh black pepper or a sprinkle of flaky sea salt if I’m feeling fancy. It looks so vibrant and smells even better. Enjoy this simple yet satisfying dish – it’s a winner in my book, every time!

# Notes:

01 - Personal cooking tip: Don't overcrowd your baking sheet for crispy sprouts, learned that the hard way!
02 - Storage advice: Always cool completely before refrigerating; reheats best on the stove or air fryer.
03 - Substitution: Honey works wonderfully for maple syrup in the glaze, tried it, loved it.
04 - Serving tip: A light white wine and a cozy movie night makes this dish extra special for me.

# Equipment Needed:

01 - Large baking sheet
02 - small saucepan
03 - mixing bowl
04 - whisk

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 25g
Protein: 20g

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