Many of us enjoy roasted Brussels sprouts, but sometimes cooking them alone in the oven can get a little boring. Brussels Sprouts are much more versatile than we give them credit and can handle big flavors added to them. Cherry tomatoes are succulent when roasted and give off natural sugars that pair nicely with Brussels sprouts and if you haven’t roasted salami before, you don’t know what you are missing. The combination of flavors reminds me of a hot chopped salad from a gourmet Italian deli because of the contrasting bitter, sweet and spicy taste. I just love this vegetable dish because you can eat it alone, as an entree or serve it as a side dish with your favorite protein, like pan seared chicken or salmon. Also, this dish would be great as a side at Thanksgiving, remember it’s not too far away.
2 cups Brussels sprouts, washed
1 cup cherry tomatoes, any variety
2 cloves garlic, peeled
12 slices of fresh salami, any variety
1/2 fresh lemon
2 ounces fresh Parmesan cheese
pinch of red pepper flakes, optional
1. Preheat your oven to 450 degrees. Slice your Brussels sprouts into thirds and cut the cherry tomatoes in half.
2. Drizzle 3 tablespoons of olive oil on a sheet pan and add the Brussels sprouts and cherry tomatoes to each side of the pan and toss in the olive oil. Make sure to separate them out, so they roast evenly.
3. Put the sheet pan in the oven to roast for 18 minutes.
4. While the veggies are roasting, slice your garlic and salami into strips.
5. Remove the Brussels sprouts and tomatoes from the oven and toss. Then, add the garlic and salami and toss again.
6. Put the sheet pan back into the oven for 5-7 minutes or until the edges of the salami begin to brown.
7. Remove the veggies from the oven and squeeze the lemon juice over the top and add 2 pinches of salt, pepper and 1 pinch red pepper flakes. Toss the Brussels sprouts mixture to combine.
8. Shave with fresh Parmesan cheese.
9. Serve the Brussels sprouts with your favorite protein, like fresh salmon, or eat them all by themselves. Enjoy!