Charred Brussels & Sauce Mornay Recipe

Prepare Brussels Sprouts

Preheat the oven to 425°F (220°C). Trim the ends of the Brussels sprouts and cut them in half. Toss them with olive oil, salt, and black pepper.

Roast Brussels Sprouts

Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are charred and crispy.

Cook Prosciutto

While the Brussels sprouts are roasting, heat a skillet over medium heat. Add the prosciutto slices and cook until crisp, about 5 minutes. Remove from the skillet and let cool on paper towels, then crumble.

Prepare Chiles

Slice the Fresno and Serrano chiles thinly, removing seeds if desired for less heat.

Make Sauce Mornay

In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for 1-2 minutes. Gradually whisk in 1 cup of milk and simmer until thickened. Remove from heat and stir in grated Parmesan until melted. Season with salt and pepper.

Combine and Serve

In a large serving bowl, combine the roasted Brussels sprouts with the crumbled prosciutto, sliced chiles, and Marcona almonds. Drizzle with Sauce Mornay and toss gently to combine. Serve immediately.