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Roasted brussels sprouts with pears and black forest ham

Time 50 minutes
Yields Serves 8 to 12
Roasted brussels sprouts with pears and black forest ham
(Kirk McKoy / Los Angeles Times)
1

Heat the oven to 400 degrees.

2

In a large bowl, combine the Brussels sprouts, ham, 6 tablespoons oil, 1 teaspoon salt and several grinds of black pepper, or to taste. Spread the sprouts in a single layer on a foil-lined rimmed baking sheet. Tuck in the sliced pears right before roasting.

3

Roast, uncovered, until the sprouts are caramelized and tender, 30 to 40 minutes, tossing every 15 minutes or so for even coloring.

4

While the sprouts are roasting, in a small bowl, whisk together the remaining 3 tablespoons oil along with the vinegar, syrup and mustard.

5

Remove the sprouts from the oven and drizzle over the sauce, tossing to combine. Spoon the vegetables into a serving dish to serve.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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