Garlic Roasted Brussels Sprouts
- PREP 10min
- COOK 25min
- TOTAL 35min
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
Preheat the oven to 400 °F (204 °C).
Trim away the brown ends of the Brussels sprouts and discard any yellow outer leaves. Slice Brussels sprouts in half, top to bottom.
Heat 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.
Cook 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).
Once 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.
Taste 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.