Reviewed: Nov. 24, 2009

Highly recommended! I would have given it five stars, but I did change the recipe a bit. I increased the amount of garlic, ham, and sauerkraut, and I'm glad that I did. I think if I followed the recipe exactly, it would have tasted a little more like a jazzed up Brussels sprout side dish, as opposed to the main meal. I also sprinkled on some extra parmesan and asiago on the top of the dish along with the bread crumbs, as I am a cheese fiend. Definitely will be making this again!

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Reviewer:

Danielle

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

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!

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steviferg

Cooking Level: Intermediate

Living In: Columbia, Missouri, USA

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Reviewed: Jan. 4, 2009

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!

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rijg

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Reviewed: Dec. 6, 2008

This had such a strange mixture of ingredients I had to try it. Believe it or not, it's delicious! I will definitely make it again. Thank you!!

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Piper

Cooking Level: Expert

Home Town: Livermore, California, USA

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Reviewed: Jan. 31, 2008

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.

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