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Ham and Brussels Sprout Bake

Ham and Brussels Sprout Bake

Name: Ham and Brussels Sprout Bake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Ingredients: 20 sprouts Brussels sprouts, halved; 1 cup cubed ham; 1 cup sliced fresh mushrooms; 3 eaches finely chopped green onions (white portion only); 1 tablespoon grated Parmesan cheese; 1 tablespoon grated Asiago cheese; ½ cup sauerkraut, drained; ½ cup olive oil; 1 tablespoon fresh lemon juice; 1 clove garlic, minced; 2 teaspoons dried basil; 1 pinch ground black pepper to taste; 1 tablespoon Italian-style bread crumbs

Rating: 4.33 stars

45 Ratings
35 Reviews
5 Photos

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

By Jen

Recipe Summary

prep:

30 mins

cook:

45 mins

total:

1 hr 15 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

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.
Step 3

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

Nutrition Facts

Per Serving:

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

Reviews (35)

Most helpful positive review

steviferg

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

Helpful

(15)

Most helpful critical review

Karla Marie Dombrock

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

Helpful

(1)

45 Ratings

5 star values: 25
4 star values: 14
3 star values: 4
2 star values: 0
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

steviferg

01/12/2009

Helpful

(15)

kayjay72

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

Helpful

(9)

rijg

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

Helpful

(6)

Danielle Place

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

Helpful

(5)

Susan Weiman

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

Helpful

(3)

Carrie

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

Helpful

(3)

Rachel Gould Lawson

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

Helpful

(3)

Rochelle

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

Helpful

(3)

pchanner

02/06/2012

tasty Read More

Helpful

(2)

Karla Marie Dombrock

02/27/2017

Helpful

(1)

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Nutritional Information

Ham and Brussels Sprout Bake

Servings Per Recipe: 6
Calories: 246.1

% Daily Value *

protein: 15 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 14 %

sugars:

fat: 32 %

saturated fat: 18 %

cholesterol: 5 %

vitamin a iu: 14 %

niacin equivalents: 23 %

vitamin b6: 16 %

vitamin c: 99 %

folate: 13 %

calcium: 7 %

iron: 10 %

magnesium: 9 %

potassium: 12 %

sodium: 17 %

thiamin: 31 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Ham and Brussels Sprout Bake

1 of 35

All Reviews

steviferg

01/12/2009

Helpful

(15)

kayjay72

01/31/2008

Helpful

(9)

rijg

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!

Helpful

(6)

Danielle Place