Baked Brussels and ham

    1 hour 15 min

    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.

    34 people made this

    Serves: 6 

    • 20 Brussels sprouts, halved
    • 135g cubed ham
    • 100g sliced fresh mushrooms
    • 3 finely chopped spring onions (white portion only)
    • 2 tablespoons grated Parmesan cheese
    • 70g sauerkraut, drained
    • 120ml olive oil
    • 1 tablespoon fresh lemon juice
    • 1 clove garlic, finely chopped
    • 2 teaspoons dried basil
    • ground black pepper to taste
    • 1 tablespoon Italian-style breadcrumbs

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4.
    2. Toss together the Brussels sprouts, ham, mushrooms, spring onion, Parmesan cheese and sauerkraut in a large bowl until combined.
    3. Add the olive oil, lemon juice, garlic, basil and pepper; toss until coated. Pour this mixture into a 2 litre baking dish and sprinkle with breadcrumbs.
    4. Bake in preheated oven until the Brussels sprouts are tender, about 45 minutes.

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    Reviews & ratings
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    Reviews in English (32)


    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)