About this recipe: This is a fantastic way to spruce up Brussels sprouts. Brussels are baked with ham, mushrooms, spring onions, Parmesan, sauerkraut, basil and breadrumbs. This dish is full of flavour and very satisfying.
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! - 10 Jan 2009 (Review from Allrecipes US | Canada)
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. - 31 Jan 2008 (Review from Allrecipes US | Canada)
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! - 04 Jan 2009 (Review from Allrecipes US | Canada)