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 
• 1/4 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. 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.