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.
- 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
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.
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.
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.
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.
When the sprouts come out of the oven, immediately put them into a serving dish.
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
With a vegetable peeler, shave the Manchego cheese over the sprouts. Serve right away.