Becky Luigart-Stayner; Jan Gautro
Yield
12 servings (serving size: 3/4 cup)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

Step 4

Combine 3 tablespoons breadcrumbs and Parmesan cheese; sprinkle over sprouts. Serve immediately.

Ratings & Reviews

christinegagne's Review

johnsok5
November 22, 2012
Soooo good. I couldn't find country ham so I used bacon. Prosciutto would have worked well too. I left them in for 40 minutes and they were perfect. Definitely a keeper.

neolady's Review

christinegagne
November 12, 2012
N/A

Ohmyzephyr's Review

Ohmyzephyr
January 30, 2012
Yes, I'm one of those people. I swore i would never eat brussel sprouts, but made this recipe for my father-in-laws birthday pot luck ( he loves brussels). After everyone raved over it I tried a bite. I was blown away. It really was delicious. This has become a staple recipe in our household (However i do omit the ham.)

Shakeema's Review

Shakeema
January 10, 2012
Very good recipe. My 3 year old even ate the brussel sprouts with no fuss. I think the recipe is better w/o the Parm Ch. though.

johnsok5's Review

neolady
November 20, 2011
We have made this recipe for the last 7-8 years. Turns out great everytime. Has even converted a few "non-brussel sprouts eaters"

rstarrlemaitre's Review

rstarrlemaitre
January 09, 2011
Quite nice, and a very pleasant accompaniment to any variety of main courses. I might have liked the brussels sprouts a bit more tender, and added another 5 minutes or so to the baking time.