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.
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Why You Will Love This Recipe
- 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.
- 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.
- 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
- 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.
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.
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
- 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.
- By themselves: If you have a busy night or want something quick, this dish is an excellent choice.
- 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
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.
Yes, any heavy-bottomed pan will work, but you may not achieve the same level of caramelization on the sprouts.
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.
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
Brussels Sprouts with Ham and Thyme
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
- 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.
- 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.
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