I created this recipe for my client, Uncommon Flavors of Europe. 

Are you ready to meet your new favorite Brussels sprouts recipe? Good – if you’re anything like me you’re looking at it right now. You know I love easy recipes, and this one is just about as easy as it gets. Brussels sprouts and Speck roast together on one pan, then get tossed with shredded Asiago cheese and balsamic vinegar just before serving. Easy peasy.

There’s still time before Thanksgiving, so you should probably go ahead and work these Brussels sprouts into your dinner plans.

This recipe is so simple, with just 5 ingredients, and the temptation to overcomplicate it by adding cream, breadcrumbs, or nuts is real. Resist that urge – the beauty of this recipe is in its simplicity. The ingredients all play a starring role, and they complement each other perfectly. Less is definitely more.

Since the ingredient list is so short, let’s talk about each one individually:

1. Brussels sprouts, of course. Without them, there wouldn’t even be a recipe here. For the best flavor, look for small, compact sprouts. Cut them in half though the stem, and roast them in a hot oven for just a few minutes. The cut edge wil get nice and golden brown, but the rest of the sprouts should still be bright green. If the color fades, that means they’re starting to overcook and might start to taste more cabbage-y.

2. Speck Alto Adige. Speck Alto Adige is preserved ham, similar to prosciutto but smokier and with a drier, meaty texture. It’s made by rubbing pork leg with spices like garlic, juniper seeds, and rosemary and then cold smoking it for a week before aging it for several months. The result is an amazing ham with a deep savory and smoky flavor. It’s often seen on charcuterie boards, but it’s also a delicious way to add a punch of flavor to vegetable recipes like these roast Brussels sprouts. Authentic Speck always comes from the Alto Adige region on Italy’s northeast border, so be sure to look for the complete name on the package to ensure you’re getting the real deal.

3. Salt and Pepper. Normally salt and pepper wouldn’t be worth mentioning, but a generous smattering of cracked black pepper really adds a lot to this recipe. Don’t skimp! The speck and asiago both add some salt to the sprouts, so you don’t need to be as heavy handed with that. A generous pinch will do.

4. Asiago PDO. Asiago is one of my absolute favorite cheeses, and I love the nutty flavor it lends to these Brussels sprouts. There are two types of Asiago – Stagionato (aged) and Fresco (fresh). Fresh Asiago has a creamy texture and milky taste, and it melts really well. Aged Asiago is drier and has a more complex flavor ranging from sweet to nutty or even spicy, depending on how long it’s been aged. You can use either type in this recipe, but I especially love it with a nutty, medium-aged Asiago. Authentic Asiago is produced in the mountainous region of Italy just south of Alto Adige.  When you buy it, look for the word “Asiago” to be pressed into the rind (you can see an example in the photo above.)

5. Balsamic Vinegar. A splash of balsamic vinegar added to the Brussels sprouts after they come out of the oven gives them a slightly sweet, bright flavor that balances out any bitterness they might have. It also complements the flavors of the Speck and Asiago perfectly. 

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Asiago Roasted Brussels Sprouts with Crispy Speck

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 101kcal

Author Lauren Keating

Ingredients

• 1 pound Brussels sprouts halved through the stem
• 2 ounces finely diced Speck Alto Adige PGI without rind (about 1 cup)
• 1 tablespoon olive oil
• salt and pepper
• 2 ounces Asiago PDO shredded (about 1/2 cup)
• 1 tablespoon balsamic vinegar

Instructions

• Heat your oven to 425ºF.
• In a mixing bowl, combine the Brussels sprouts, speck, and olive oil. Season with a pinch of salt and lots of black pepper. Mix to combine. use your hands or a slotted spoon to transfer the Brussels sprouts to a sheet pan, leaving any extra oil in the bowl. Nudge the Brussels sprouts so that the cut side is flat on the pan.
• Bake 10-15 minutes, or until the sprouts are golden brown on the bottom but still bright green, and the speck is crispy. Remove from the oven and stir in shredded asiago and balsamic vinegar.
• Serve immediately.

Nutrition

Calories: 101kcal | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 648mg | Fiber: 3g | Sugar: 2g

The first time I saw quinoa fried rice on a menu, I thought it was brilliant. I loved the idea of mixing things up by using a grain other than rice. When I realized it was also an excellent way to use up leftovers, I knew I had to learn how to make it!

And if you also have leftover quinoa (or think to make it ahead of time), it can be on the table in about 25 minutes. It’s perfect for a weeknight – especially this time of year when things always seem so hectic.

I used cranberry sweet chili ham in this fried “rice” and I loved how the subtle fruity glaze paired with the vegetables and quinoa, but any leftover ham will work. It would be especially good with this Instant Pot boneless ham that has a super yummy pineapple and brown sugar glaze!

If you don’t have leftovers, you can also use a ham steak. We usually eat fried rice as a side dish, but since this version has a variety of interesting textures and flavors, we liked it as a main course too.

More recipes that use leftover ham:

Dijon Potato Salad with Crispy Ham
Butternut Squash Biscuit Sandwiches
BBQ Hawaiian Pizza
Cheddar Ham Rolls

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Quinoa Fried Rice

This recipe is best with leftover quinoa that has been refrigerated overnight. 1 cup of quinoa cooked in 2 cups of water will yield the amount needed.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 235kcal

Author Lauren Keating

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion diced
• 2 garlic cloves minced
• 2 tablespoons grated ginger
• 2 carrots diced (about 1/2 cup)
• ½ cup frozen corn
• 2 tablespoons water
• 4 cups cooked quinoa
• 2 cups shredded Brussels sprouts
• 1 cup diced cooked ham
• ½ cup snap peas cut in half
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons water
• 1 tablespoon sesame oil
• 2 tablespoons chopped green onions

Instructions

• Heat the vegetable oil in a wok or large, flat-bottomed pan over medium-high heat. Add the onion, garlic, and ginger; cook 3 minutes, or until soft.
• Add the carrots, corn, and water; cook until the water evaporates and the carrots begin to soften – about 5 minutes. Add the quinoa, Brussels sprouts, ham, and snap peas. Cook 5 minutes.
• In a small bowl, mix together the soy sauce, 2 tablespoons water, and sesame oil. Pour the sauce into the pan, mixing well to combine. Cook 2-3 minutes, or until the liquid is absorbed.

Nutrition

Calories: 235kcal | Protein: 9.4g | Fat: 9.7g | Fiber: 4.9g