Flame Roasted Brussels Sprouts with Fennel and Serrano Ham
1lb. Brussels sprouts, trimmed and halved
1 fennel bulb, thinly shaved with a mandoline
4 slices Serrano ham, rolled and sliced into ribbons
2 tbsp. extra virgin olive oil
½ tbsp. Balsamic vinegar
Salt and pepper to taste
Prepare grill for medium-high heat cooking, approximately 425 degrees. Place a vegetable grilling basket on the grill to preheat.
In a medium mixing bowl, toss Brussels sprouts with 1.5tbsp. olive oil and ½ tbsp.. Balsamic vinegar. In a small bowl, toss sliced fennel with remaining olive oil.
Place Brussels sprouts in the vegetable basket and allow them to cook for approximately 10 minutes, stirring occasionally until tender and lightly charred. Add the fennel and Serrano ham slices and cook for another 3-5 minutes until the fennel has softened and the ham begins to crisp.
Remove the mixture from the grill, add salt and pepper to taste, and serve immediately.
Recipe by Clint Cantwell