Brussels Sprouts with Ham and Caramelized Onions

Brussels Sprouts with Ham and Caramelized Onions Recipe
Photo: Jody Horton; Styling: Heather Chadduck Hillegas
Easy seared Brussels sprouts get salty-sweet undertones from crispy ham and long-cooked onions.


Makes 8 servings

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 40 Minutes


4 ounces country ham, thinly sliced
5 tablespoons olive oil, divided
2 pounds fresh Brussels sprouts, trimmed and halved
2 teaspoons kosher salt, divided
2 pounds yellow onions, thinly sliced
1/4 cup honey
1/2 teaspoon cracked black pepper
1/4 teaspoon ground red pepper


1. Sauté ham in 3 Tbsp. hot oil in a large skillet over medium heat 3 to 5 minutes or until crisp; remove with a slotted spoon, and drain on paper towels.

2. Add Brussels sprouts to skillet, and cook, stirring occasionally, 7 to 8 minutes or until light brown and crisp-tender; toss with 1 tsp. salt. Transfer Brussels sprouts to a bowl. Wipe skillet clean.

3. Heat remaining 2 Tbsp. oil in skillet over medium-high heat; add onions, and cook, stirring occasionally, 15 to 20 minutes or until light brown and tender. Stir in honey, next 2 ingredients, and remaining 1 tsp. salt. Add Brussels sprouts, and cook, stirring constantly, 1 to 2 minutes or until thoroughly heated. Top with ham.

Oven-Roasted Brussels Sprouts: Preheat oven to 425°. Increase olive oil to 7 Tbsp. Heat a 15- x 10-inch jelly-roll pan in oven 10 minutes. Prepare recipe through Step 3, omitting Step 2. Toss sprouts with 2 Tbsp. olive oil, 1/2 tsp. freshly ground black pepper, and 1 tsp. kosher salt. Place sprouts, cut sides down, in hot jelly-roll pan, and bake 20 to 25 minutes. Toss with ham and caramelized onions.


Mary Catherine and Drew Curren,

November 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note