Roasted Brussels Sprouts, Cherry Tomatoes, and Salami – Recipe!

This recipe for Roasted Brussels Sprouts, Cherry Tomatoes and Salami is one of my absolute favorites because it has all the components of a delicious dish — bitter, sweet and savory.

Cherry tomatoes are sweetened when roasted and give off natural sugars that pair nicely with Brussels sprouts, and if you haven’t incorporated roasted salami into the mix — get on board.  The combination of flavors reminds me of a hot chopped salad from a gourmet Italian deli because of the contrasting tastes are delicious together.

I just love this dish because you can eat it alone as an entree, or serve it as a side dish with your favorite protein or at holiday time with roasts or fish.

Ingredients

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

salt

pepper

olive oil

(Serves 4-6)

To Prepare:

1.  Preheat oven to 450 degrees.  Slice Brussels sprouts into thirds and cut cherry tomatoes in half.

2.  Drizzle 3 tablespoons of olive oil on a sheet pan and add Bussels sprouts and cherry tomatoes to each side of pan and toss in olive oil.

3.  Roast in oven to roast for 18 minutes.

4.  While vegetables are roasting, slice garlic and salami into strips.

5.  Remove vegetables from oven and toss.  Add garlic and salami and toss.

6.  Put sheet pan back into oven for 5-7 minutes or until edges of salami begin to brown.

7.  Remove from oven and squeeze lemon juice over top and add 2 pinches of salt, pepper and 1 pinch red pepper flakes.  Toss Brussels sprout mixture to combine.

8.  Shave with fresh Parmesan cheese.  Serve hot and enjoy!