Another vegetable I have grown to enjoy. But have not really had since Thanksgiving. The dish is quick to assemble. But I think next time I will seek out a thick cut pancetta or bacon. The ham I was trying to use up but just left me wanting more flavor. I think pancetta and bacon would do the trick.
Yield:12 servings (serving size: 3/4 cup)
Ingredients
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
Directions
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.
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