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Home > Recipes > Meat and Poultry

Flavorful Brussels Sprouts with Ham and Thyme

by Gabriela - Updated April 2, 2025 | Leave a comment
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Brussels sprouts are often overlooked as a side dish, but when cooked properly, they can be a delicious and nutritious addition to any meal. This recipe for Flavorful Brussels Sprouts with Ham and Thyme is easy to follow and produces perfectly caramelized sprouts with a tender interior.

Cast Iron Caramelized Brussel Sprouts With Ham in a black bowl.
Jump to:
  • Why You Will Love This Recipe
  • Key ingredients and possible substitutions
  • How To Make
  • Expert Tips
  • Serve these Brussels Sprouts With Ham And Thyme with
  • Recipe Faqs
  • More recipes to love
  • 📖 Recipe
  • 💬 Comments

Why You Will Love This Recipe

  1. Flavorful and savory: This recipe transforms Brussels sprouts from a bland side dish into a flavorful and savory treat. Combining caramelized sprouts, salty ham, and aromatic thyme creates a symphony of flavors that will tantalize your taste buds.
  2. Simple and elegant: Despite its impressive taste, this recipe is surprisingly easy to make. The straightforward instructions and readily available ingredients make it a perfect choice for busy weeknights or special occasions.
  3. Cast iron magic: A cast iron skillet is the secret weapon in this recipe. This versatile cookware evenly distributes heat, ensuring the Brussels sprouts caramelize to perfection and retain their tender interior.

Key ingredients and possible substitutions

Ingredient Display for Brussels Sprouts with Ham and Thyme.
  • Brussels sprouts: are the main ingredient, with a distinct, slightly earthy taste. Trim and halve for even cooking. Fresh sprouts are best for caramelizing; frozen can work but may not brown as well due to moisture.
  • Ham or bacon: adds a savory depth to the dish. Use ham for a milder taste or bacon for more intensity, omitting olive oil if using bacon due to its natural fat.
  • White onions: bring a sweet and aromatic flavor to the dish; yellow or sweet onions are good substitutes, or use red onions for a sharper taste and a pop of color.
  • Garlic: adds a bold, savory note. Use minced for the best flavor or garlic powder in a pinch.
  • Thyme: brings earthy complexity. Use fresh for the best taste or half the amount of dried if that's what's on hand.
  • Sherry vinegar or regular vinegar: A splash of vinegar adds acidity and brightness to the dish, balancing out the richness of the ham or bacon. Sherry vinegar has a slightly sweet and nutty flavor, but regular vinegar can be used as a substitute.
  • Salt and pepper to taste: Make sure to season the Brussels sprouts generously to bring out their natural sweetness, but be mindful if the ham is very salty.

How To Make

Step 1. Heat oil in a large cast iron skillet over medium heat. A spacious skillet prevents overcrowding and ensures the sprouts caramelize, not steam.

Step 2. Dice the ham into squares and fry until crisp before adding the onions and garlic. Cube thicker ham for extra crunch.

Step 3. Sauté until the onions are translucent and the garlic fragrant, being careful not to burn the garlic.

Ham and onions cooking in a skillet.

Step 4. Add the halved Brussels sprouts with the cut side down for a good sear. Once golden and tender, deglaze with vinegar and season with a pinch of salt and pepper, mindful of the ham's saltiness.

Brussel sprouts cooking in a cast iron with onions and ham.

Finish with thyme, toss to mix, and serve promptly while they're still warm and crisp. Remember, the sprouts soften the longer they sit.

Expert Tips

  • If you’re new to the sprout game, don’t shy away. A quick trim and wash is all they need before they're skillet-ready.
  • Keep the Brussels sprouts spacious in the pan to avoid steaming them—give them room to breathe, and they’ll reward you with crispiness.

Serve these Brussels Sprouts With Ham And Thyme with

  1. Your favorite protein. Check out my roasted boneless center-cut pork chops with red wine or my old-fashioned meatloaf with oats. If you want to avoid red meat, you can serve it with lemon rosemary roasted chicken with potatoes and red onion.
  2. By themselves: If you have a busy night or want something quick, this dish is an excellent choice.
  3. Side dish for the holidays: If you’re cooking them during the holidays, they are also a perfect addition to your favorite Thanksgiving dishes or your favorite turkey recipes.

Suggestion: I do not like adding cheese to my sprouts, but my daughter tells me that she loves adding goat cheese to them. Who knew?

Recipe Faqs

How do I store the Brussels Sprouts with Ham and Thyme?

Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently to maintain the texture. Freezing is not recommended as it can significantly change the texture of the Brussels sprouts, making them mushy when thawed and reheated.

Is it possible to make these Brussels sprouts with ham and thyme without a cast iron skillet?

Yes, any heavy-bottomed pan will work, but you may not achieve the same level of caramelization on the sprouts.

Can I use balsamic vinegar instead of sherry vinegar with these Brussels Sprouts and Ham?

Balsamic vinegar is sweeter and thicker, but it can be used for a different flavor twist. Just use it sparingly to avoid overpowering the dish.

Caramelized Brussel sprouts with ham served in a black serving bowl with decorative fork.

For more side dish recipes, check out my roasted potatoes with green garlic and dill, or champiñones al ajillo (Spanish lemon garlic mushrooms tapas). 

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📖 Recipe

Cast Iron Caramelized Brussel Sprouts With Ham served in a black bowl.

Brussels Sprouts with Ham and Thyme

There is no better dish than this one to show the importance of cookware. If you have a cast iron pan, this recipe is for you.
4.78 from 18 votes
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Course: American
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Calories: 187kcal
Author: Gabriela
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Ingredients

  • 2 pounds Brussels Sprouts
  • 3-4 tablespoons olive oil
  • ¼ pound ham Cubed or use bacon instead
  • 1 large white onions diced Yellow or red onions work as well
  • 4 garlic cloves minced
  • 2 tablespoons fresh thyme or ½ teaspoon dried thyme
  • 2 tablespoons sherry vinegar or regular vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • In a 15 inch cast iron skillet over medium heat, heat up the oil.
  • Cook the ham until it begins to crisp.
  • Add the onions and garlic. Cook, stirring a few times, until onions and garlic become translucent.
  • Cook the trimmed and cleaned Brussels sprouts in the skillet, allowing them to brown nicely. For the best result, arrange them with the cut side down, without overcrowding them.
  • Add vinegar, salt and pepper and stir.
  • Sprinkle thyme over and toss to combine.
  • Serve warm.

Notes

Pro Tips:
  • Cleaning: Wash and remove any brown or blemished leaves.
  • Trimming: Slice off the brown ends, keeping any detached green leaves for extra crispiness.
  • Cutting: Halve the sprouts through the stem to help them maintain shape during cooking.
Storage Guide:
  • Cooling: Allow to cool to room temperature before storing.
  • Refrigerating: Keep in an airtight container; best eaten within three days.
  • Reheating: Warm on the stove over low heat to preserve texture.

Nutrition

Calories: 187kcal | Carbohydrates: 17g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 12mg | Sodium: 458mg | Potassium: 694mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1252IU | Vitamin C: 134mg | Calcium: 83mg | Iron: 3mg
Tried this Recipe? Pin it Today!Mention @thebossykitchen or tag #thebossykitchen!

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Gabriela the creator of The Bossy Kitchen

Hi! I am Gabriela, and this is my virtual home. I am a trained Pastry Chef and a self-taught cook. I inherited the cooking genes from my maternal grandma and the love for baking from my paternal grandma.

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