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Oven-Roasted Brussels Sprouts

Oven-Roasted Brussels Sprouts

Honey adds a touch of sweetness to Oven-Roasted Brussels Sprouts.

Southern Living NOVEMBER 2013

  • Yield: Makes 8 servings
  • Hands-on: 40 Minutes
  • Total: 40 Minutes


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


1. Preheat oven to 425°.

2. Heat a 15- x 10-inch jelly-roll pan in oven 10 minutes.

3. 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.

4. Heat 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 1 tsp. salt.

5. Toss sprouts with remaining 2 Tbsp. olive oil, 1/2 tsp. freshly ground black pepper, and remaining 1 tsp. salt. Place sprouts, cut sides down, in hot jelly-roll pan, and bake 20 to 25 minutes. Toss with ham and caramelized onions.


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Oven-Roasted Brussels Sprouts Recipe