These aren't your grandma's Brussel sprouts-- but she'll love enjoy this upgraded preparation of a classic vegetable-- and so will the entire family. The recipe is easy to double, or even triple, for a holiday crowd.

Ingredients

  • 1 lb of Brussels Sprouts, cleaned and cut into quarters
  • 6 Slices of Jamon Serrano, (or Proscuitto, have your deli clerk give you 6 thinly shaven slices)
  • 1/8 lb piece Manchego Cheese
  • Salt & Pepper to taste
  • Light Olive Oil
  • Sweet Sherry Reduction to taste (recipe follows)

Sweet Sherry Reduction

  • 1 cup of Fine Sherry
  • ¼ cup of Sherry Vinegar
  • 1 Tbs Turbinado Sugar

Preparation

Sherry Reduction Preparation:

Combine all ingredients into a small pot. Put on medium heat and reduce by 75%. Remove from heat and allow to cool to room temperature. It will have a syrupy consistency.

Step 1

Preheat oven to 450 degrees F. Toss the quartered Brussels Sprouts in salt & pepper & olive oil. Arrange the seasoned sprouts onto a sheet pan in a single even layer.

Step 2

Roast the sprouts in an oven that has been preheated to 450 degrees for 7 – 10 minutes. You are looking for a golden brown color around the edges of the sprouts.

Step 3

While the sprouts are roasting, render the Serrano ham in a sauté pan over low – medium heat. When the ham begins to release some of its fat into the pan, add 1 - 2 tbs of light olive oil, and increase the heat to medium – high. Continue to cook the ham, much like you would bacon. When the ham is crispy, remove to a plate lined with absorbent towels.

Step 4

When the sprouts come out of the oven, immediately put them into a serving dish.

Step 5

Loosely crumble the crispy ham and mix into the dish of sprouts. Add enough of the sweet sherry to coat the ham and sprouts, or to your preference. With

Step 6

With a vegetable peeler, shave the Manchego cheese over the sprouts. Serve right away.