Brussel Sprouts with Serrano Ham, Rosemary, and Lemon

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Serves 2–4 | 10–15 minutes


  • 1 pound fresh Brussels sprouts
  • 1/2 cup grape seed or canola oil
  • 6–8 thinly sliced prosciutto or serrano ham
  • 2 sprigs rosemary leaves, minced
  • dash lemon juice
  • 1 tablespoon maple syrup
  • salt to taste


Cut Brussels sprouts in half, then cut a “V” in the root. This helps the sprout “flower” when it hits the hot oil.

Heat a 10-inch or larger saute pan to medium heat. Add oil. When just under smoking, add raw sprouts. They will spatter, so be careful. Cover with a lid until the spattering settles down if you like.

Fry for about 4 minutes or until golden, stirring occasionally to prevent burning.

With a slotted spoon, transfer the sprouts to a bowl. Add ham, rosemary, lemon, maple syrup, and salt to taste. Toss and serve immediately.

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