Growing up, I wasn’t one of those kids who did everything they could do to try to fool their parents into thinking they’d eaten their Brussels sprouts. That’s because I don’t recall ever even tasting one of the tiny-cabbage-like globes until well into my thirties. I’ve decided, though, that this was a good thing because children are easily swayed by popular opinion, and let’s face it, Brussels sprouts have an incredibly bad reputation. “But, why?” I found myself wondering after my first taste. Earthy with a bit of sweetness, and a hearty, satisfying texture, I fell in love with them right away and decided that everyone else must’ve been doing something terribly wrong for these nutritious little gems to deserve such harsh criticism. So this week, I’m giving you a recipe to change all of that. Roasting Brussels sprouts them is the way to go, with fragrant garlic, bright lemon, smoky ham, and salty Parmesan. Even if you were one of those finicky kids who tried to get one over on the ol’ parents, I implore you to give Brussels sprouts a second try.
Here’s what you’ll need:
- 1 lb. fresh Brussels sprouts, halved
- 1/4 c. olive oil, approximately
- 2 T. fresh lemon juice (I use half a large lemon)
- 1/2 t. garlic powder
- 1/4 c. ham, finely diced
- 1/4 c. grated Parmesan cheese
- salt and pepper to taste
First, heat your oven to 375 and spray a baking sheet with cooking spray.
Put your halved Brussels in a medium bowl and drizzle with the olive oil, and toss. If necessary, add a little more oil, enough that they are well coated.
Sprinkle with the lemon juice, garlic powder, salt, and pepper and toss to coat well, again.
Turn them out onto your baking sheet in an even layer and bake for about 10 minutes.
Remove them from the oven and, if they look dry, drizzle them with a little more olive oil. Carefully flip them over with a spatula or tongs. Sprinkle the ham and Parmesan evenly over the sprouts and bake another 10 minutes.
Remove them from the oven and serve immediately.