Ingredients

• 2 lbs. fresh Brussels sprouts, stems trimmed and loose leaves removed, sliced in half
• 2-3 Tbsp. extra-virgin olive oil, divided use
• 1 cup broth, to be used as needed when cooking Brussels sprouts
• ¼ cup chopped cooked ham
• 1 Tbsp. good balsamic vinegar
• 1 Tbsp. pure maple syrup
• zest from 1 orange
• kosher salt and freshly ground black pepper, to taste

Instructions

In a large mixing bowl, toss Brussels sprouts with 1 Tbsp. 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.

Provided in partnership with From the Land of Kansas.