Brussels Sprouts Recipe

Prepare and roast

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts, remove any yellow or loose outer leaves, and halve each sprout lengthwise. In a large bowl, toss the halved Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated. Spread them cut-side down in a single layer on a rimmed baking sheet.

Roast in the preheated oven for 18–22 minutes, until the cut sides are deeply golden and the outer leaves are crisped and slightly charred. Halfway through (at about 10–12 minutes), shake the pan or use a spatula to turn the sprouts so they brown evenly. Remove from oven and transfer to a serving bowl or platter.

Toast almonds

While the sprouts roast, heat a small dry skillet over medium heat. Add 1/2 cup whole almonds and toast, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Remove from heat and roughly chop the almonds once cooled a bit (or pulse 3–4 times in a food processor) to create a mix of small pieces and some larger bites.

Crisp the country ham

Stack the thin country ham slices, roll or fold them, and slice into 1/4–1/2" strips. In the same skillet used for almonds (wipe if there is any burned residue), warm over medium-high heat and add the ham strips. Cook, stirring occasionally, until the ham is crisp at the edges, about 2–4 minutes. Transfer to a paper-towel-lined plate to drain excess fat.

Assemble and finish

While the sprouts are still hot in the serving bowl, add the toasted chopped almonds and the crisped country ham. Sprinkle 1/2 cup freshly grated Parmesan over the hot Brussels sprouts so it softens and melts slightly. Drizzle 2 tablespoons balsamic glaze evenly over everything and add 1 teaspoon fresh lemon juice to brighten flavors. Toss gently to combine, taking care to keep some crispy edges intact. Taste and adjust seasoning if desired.

Garnish with 2 tablespoons finely chopped fresh parsley if using. Serve warm as a starter.