After a summer of bursting fresh heirloom tomatoes, peaches with juices that dribble down your chin, corn so sweet it might be better than candy and discovering summer squash, I am ready for the next phase of vegetable eating. Bring on the broccoli and the roasted cauliflower. A taste of asparagus? Yes please! And Brussels sprouts … oh, yes!
Are you ready for the turn of season?
Roasted Brussels Sprouts with Salami
serves 2 as a side dish
10 oz brussels sprouts, trimmed and quartered
4 slices salami, chopped
1 tbsp olive oil
pine nuts (optional)
grated sharp provolone cheese (optional)
Preheat oven to 400 degrees.
Combine the Brussels sprouts, salami, olive oil, salt and pepper in a cast iron, ovensafe dish. Place in oven and cook for 30-40 minutes, stirring every 10 minutes, until Brussels spouts are slightly browned and cooked through.
Garnish with provolone and pine nuts, if desired.