Flame Roasted Brussels Sprouts with Fennel and Serrano Ham

As Thanksgiving arrives, it's a time to reflect on the past year and celebrate the abundance in our lives with loved ones. To honor this spirit of gratitude and elegance, we've crafted a seasonal menu that captures the essence of the holiday. Among the standout dishes are Flame-Roasted Brussels Sprouts with Fennel and Serrano Ham—a perfect addition to your Thanksgiving spread.

These Brussels sprouts are expertly roasted over an open flame, mingling with the rich flavors of olive oil and balsamic vinegar to achieve a smoky and caramelized profile that delights the senses. Using a grill basket or cast iron skillet ensures that the sliced vegetables and delicate ribbons of Serrano ham are beautifully crisp without falling through the grates. The result is a harmonious blend of smoky, peppery, and salty notes that pair exquisitely with the roasted bird that takes center stage.

Introduce a new tradition to your holiday menu by using the grill for new takes on Thanksgiving staples. Offer your guests a dish that is as visually stunning as it is delicious. Bring something unique to the table this season, and let these flame-roasted delights become a cherished part of your Thanksgiving celebration.

Serves 3-4

Flame Roasted Brussels Sprouts with Fennel and Serrano Ham Ingredients

• Brussels sprouts, trimmed and halved
• 1 fennel bulb, thinly shaved with a mandoline
• 4 slices Serrano ham, rolled and sliced into ribbons
• 2 tbsp. of extra virgin olive oil
• ½ tbsp. Balsamic vinegar
• Salt and pepper to taste

Flame Roasted Brussels Sprouts with Fennel and Serrano Ham Directions

1. Prepare the grill for medium-high heat cooking, approximately 425 degrees. Place a vegetable grilling basket on the grill to preheat.
2. In a medium mixing bowl, toss Brussels sprouts with 1½ tbsp. of olive oil and ½ tbsp. of Balsamic vinegar. In a small bowl, toss sliced fennel with remaining olive oil.
3. Place Brussels sprouts in the vegetable basket and cook for approximately 10 minutes, occasionally stirring, 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.
4. Remove the mixture from the grill, add salt and pepper to taste, and serve immediately.

Taken from summersetgrills.com  https://summersetgrills.com/blogs/recipes/flame-roasted-brussels-sprouts-with-fennel-and-serrano-ham-thanksgiving-on-the-grill