Wednesday, December 8, 2010

Roasted Brussels Sprouts with Ham and Garlic

This side dish makes enough to feed an army, so keep it in mind for holiday dinners in the weeks to come.  You can toast the breadcrumbs and trim and halve the Brussels sprouts ahead of time, so all you need do just before dinner is toss together the ingredients and bake.

  • 1 (1-ounce) slice white bread
  • 3 pounds trimmed and halved Brussels sprouts
  • 1/4 cup finely chopped vegan ham (such as LightLife)
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 3 thinly sliced garlic cloves
  • Cooking spray
  • 2 tablespoons vegan Parmesan sprinkles (such as Galaxy Foods)
1. Place the bread in a food processor and pulse 2 to 4 times, until crumbly.  Sprinkle the crumbs on a baking sheet and bake at 425 degrees for 5 minutes.  You'll only need 3 tablespoons of the bread crumbs for this recipe, so set the rest aside for another use.

Note: they're delicious over prepared macaroni and cheese, as shown below with Amy's rice macaroni and cheeze, or over homemade casseroles.

2. Combine the Brussels sprouts, ham, lemon juice, olive oil, salt, and garlic in a 3-quart baking dish coated with cooking spray, tossing to coat. Bake at 375 degrees for 30 minutes, stirring at the 10 and 20 minutes marks.  The sprouts should be tender and lightly browned at the edges by the end.

3. Combine the 3 tablespoons breadcrumbs with the Parmesan sprinkles, and sprinkle over the sprouts.  This dish is at its best when served immediately.

Nutrition Info:
12 servings (3/4 cup), Calories 58

Tasting Notes:
Quite nice.  I found that all of the flavors came through without any one ingredient overwhelming any of the others.  I would just like the Brussels sprouts a bit more tender, and would add another 5 to 10 minutes onto the cook time.


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