This is an easy way to turn Brussels sprouts into a meal rather than just a side dish.

Jen
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Toss together the Brussels sprouts, ham, mushrooms, green onion, Parmesan cheese, Asiago Cheese, and sauerkraut in a large bowl until combined. Add the olive oil, lemon juice, garlic, basil, and pepper; toss until coated. Pour this mixture into a 2 quart baking dish and sprinkle with bread crumbs.

  • Bake in preheated oven until the Brussels sprouts are tender, about 45 minutes.

Nutrition Facts

246.1 calories; 7.5 g protein; 9.6 g carbohydrates; 14.6 mg cholesterol; 434.4 mg sodium. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2009
I left out the sauerkraut and this was still amazing! All the flavors combine just perfectly. I'm sure it's fantastic with the sauerkraut I just thought that might be pushing it a little too far for my family:-). I used frozen sprouts because they'd been in my freezer for awhile. What a great way to salvage those poor overlooked veggies! Read More
(15)

Most helpful critical review

Rating: 3 stars
02/27/2017
We liked this but are not big lovers of brussel sprouts. Next time I'd quarter them instead & may add a little more oven time. Because I didn't have kraut but did have purple cabbage that's what I used. We actually liked the little bit of crunch. Couldn't taste Parmesan at all. Use more. Didn't have asiago so I doubled the parm. Add more. Read More
(1)
45 Ratings
  • 5 star values: 25
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
01/12/2009
I left out the sauerkraut and this was still amazing! All the flavors combine just perfectly. I'm sure it's fantastic with the sauerkraut I just thought that might be pushing it a little too far for my family:-). I used frozen sprouts because they'd been in my freezer for awhile. What a great way to salvage those poor overlooked veggies! Read More
(15)
Rating: 5 stars
01/31/2008
I'm not a fan of Brussels sprouts but my husband likes them so I've been trying new recipes. We both really liked this one! In fact I've made this dish twice in the past three weeks. It's very flavorful and baking the sprouts with the ham olive oil and herbs tones down their flavor. Read More
(9)
Rating: 5 stars
01/04/2009
This is really a phenomenal recipe. The lemon juice is the "secret ingredient" giving it a nice bright flavor with this acid. We will make this often! Read More
(6)
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Rating: 4 stars
11/15/2012
Highly recommended! I would have given it five stars but I did change the recipe a bit. I increased the amount of garlic ham and sauerkraut and I'm glad that I did. I think if I followed the recipe exactly it would have tasted a little more like a jazzed up Brussels sprout side dish as opposed to the main meal. I also sprinkled on some extra parmesan and asiago on the top of the dish along with the bread crumbs as I am a cheese fiend. Definitely will be making this again! Read More
(5)
Rating: 5 stars
12/06/2008
This had such a strange mixture of ingredients I had to try it. Believe it or not it's delicious! I will definitely make it again. Thank you!! Read More
(3)
Rating: 4 stars
03/04/2012
Very good! I left out the sauerkraut and next time would use a little less oil but this definitely a keeper - thanks! Read More
(3)
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Rating: 5 stars
04/15/2011
This was delicious! I bought ham for making sandiches which when cut up is rather slim. This would be a good dish with cubes of ham. I sauteed the mushrooms before combining with the other ingredients. I doubled the recipe but it seemed it was a little oily so perhaps I"ll use less oil next time. Otherwise delicious! Read More
(3)
Rating: 5 stars
11/08/2013
Delish!!! I made this with a few changes. I left out the sauerkraut doubled the ham halfed the oil and only baked for 35 minutes. It came out perfect! My entire family loved it including by picky 5 year old. I served this with sourdough bread and a fruit salad. Excellent! Definitely making this again but will have to make more because there just wasn't enough for everyone to have seconds. Read More
(3)
Rating: 5 stars
02/06/2012
tasty Read More
(2)
Rating: 3 stars
02/27/2017
We liked this but are not big lovers of brussel sprouts. Next time I'd quarter them instead & may add a little more oven time. Because I didn't have kraut but did have purple cabbage that's what I used. We actually liked the little bit of crunch. Couldn't taste Parmesan at all. Use more. Didn't have asiago so I doubled the parm. Add more. Read More
(1)