Roasting brings out the best in Brussels sprouts: It lightly caramelizes their edges but keeps them tender inside. Don't trim too much from the stem ends of the sprouts since they may fall apart. Country ham imparts saltiness to the dish; if it's unavailable in your market, substitute regular ham. Freeze leftover breadcrumbs for up to 6 months; use them to top macaroni and cheese casseroles.
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
2 tablespoons grated fresh Parmesan cheese
How to Make It
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 immediately.