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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 slices - white bread
  • 3 pounds - brussel sprouts, trimmed, halved
  • 1/4 cups - country ham, finely chopped
  • 2 tablespoons - fresh lemon juice
  • 1 teaspoons - olive oil
  • 1/2 teaspoons - salt
  • 3 cloves - garlic, thinly sliced
  • - cooking spray
  • 2 tablespoons - grated fresh Parmesan cheese
  • Directions:

    Preheat oven to 425°. Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 425° for 5 minutes or until golden. Reduce oven temperature to 375°. Set aside 3 tablespoons toasted breadcrumbs, reserving remaining breadcrumbs for another use.
    Combine sprouts with country ham, lemon juice, olive oil, salt, and garlic in a 3-quart baking dish coated with cooking spray, tossing to coat. Bake at 375° for 30 minutes or until sprouts are tender and lightly browned on edges, stirring twice.
    Combine 3 tablespoons breadcrumbs and Parmesan cheese; sprinkle over sprouts. Serve immediately.

    Brief Description

    Brussel sprouts roasted with ham, seasoned with lemon juice and olive oil.

    Main Ingredient:

    brussel sprouts

    Category:  Vegetables

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 30 min


    If you trim too much from the stem ends of the brussel sprouts, they may fall apart easily. If country ham is unavailable, regular ham will work, too. Leftover breadcrumbs can be frozen for up to 6 months; use them for topping casseroles or macaroni and cheese.


    cooking light

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    Posted On:

    February 5, 2013

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