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Roasted Brussels Sprouts with Ham and Garlic


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  • 1 (1-ounce) slice white bread
  • 3 pounds Brussels sprouts, trimmed and halved
  • 1/4 cup finely chopped country ham (about 1 ounce)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 3 garlic cloves, thinly sliced
  • Cooking spray
  • 2 tablespoons grated fresh Parmesan cheese


Servings 12


Step 1

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 and next 5 ingredients (sprouts through 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

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