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.