Have you ever looked at those brussels sprouts at the farmer’s market and wondered what to do with them (or who in your house would eat them)? At the Kansas State Fair this year, I cooked up my delicious take on a simple, pan-roasted brussels sprouts dish. Just stir in chopped ham, balsamic vinegar, and pure maple syrup to delight even the pickiest eater!
2 lbs. fresh Brussels sprouts, stems trimmed and loose leaves removed, sliced in half
2-3 Tbs. extra virgin olive oil, divided use
1 cup broth, to be used as needed when cooking Brussels sprouts
¼ cup chopped cooked ham
1 Tbs. good balsamic vinegar
1 Tbs. pure maple syrup
Zest from 1 orange
Kosher salt and freshly ground black pepper, to taste
In a large mixing bowl, toss Brussels sprouts with 1 Tbs. olive oil.
Meanwhile, heat remaining olive oil over high heat in a large cast iron skillet.
When oil is shimmering, add sprouts, cut side down in a single layer and cook in batches, if needed, for 3-4 minutes or until nicely caramelized. Turn sprouts over and reduce heat to medium high; cook an additional 8-10 minutes, adjusting heat as necessary and tossing sprouts occasionally so they don’t burn, adding broth a little at a time, as needed.
In a small bowl, combine the ham, vinegar, maple syrup and orange zest; drizzle over cooked sprouts; season to taste with salt and pepper and serve at once.
KitchenSmack: Can Brussels sprouts be eaten raw? Absolutely, though you may not enjoy eating them raw and whole. Brussels sprouts are a very tasty addition to any salad – simply trim the fibrous end and remove any outer leaves that are discolored, then thinly slice each sprout, using a sharp knife or mandolin.
Now You’re Cookin’,
**This recipe was featured at the Kansas State Fair by Chef Alli’s Farm Fresh Kitchen and From the Land of Kansas. Don’t forget, you can order your favorite From the Land of Kansas products and ingredients at our new ecommerce sight!