Brussels Sprouts with Brown Butter

Ingredients

Brussels sprouts:

• 4 cups Brussels sprouts leaves (cut off the stems and pull apart leaves, like pulling part cabbage leaves, but smaller)
• 1/4 cup dried cranberries
• 2 Tbsp toasted pistachio nuts, rough chopped
• 2 Jamon Serrano slices, cut thin
• 1 Tbsp olive oil
• 2 Lemon wedges
• Bourbon

Balsamic Brown Butter:

• 1/2 pound unsalted butter
• 2 Tbsp balsamic vinegar
• 1/2 Tbsp dijon mustard
• 1/2 Tbsp honey
• Salt and pepper to taste
• Splash of Bourbon

Instructions

1. 1
   Instructions for brussels sprouts:
2. 2
   Heat brown butter and oil, add Brussels sprouts leaves, cook until bright green and tender.
3. 3
   Add cranberries. Squeeze in 1 lemon wedge.
4. 4
   In a separate pan heated on high, add the jamon and cook until crisp.
5. 5
   Remove jamon and crumble into bits.
6. 6
   Instructions for balsamic brown butter:
7. 7
   Heat butter over medium heat until golden brown, 6 minutes, agitating occasionally.
8. 8
   Remove from heat.
9. 9
   Whisk in honey, dijon, balsamic, salt and pepper to taste.
10. 10
    Add sprouts leaves mixture and deglaze with a splash of bourbon.
11. 11
    Assembling brussels sprouts with brown butter:
12. 12
    Plate sprouts, garnish with the pistachio, lemon wedge and crispy jamon serrano.