Roasted Brussels Sprouts with Salami

Roasted Brussels Sprouts with Salami

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.


  1. says

    Well I can’t say that I’m quite ready for summer to be over, I do love brussels sprouts. Can’t I just have both? These really look delicious. I’ll definitely have to give them a try.

  2. says

    Love the sprouts but don’t like salami – I’ll try without. I’m going to be making lots of butternut and acorn squash recipes, chilis, stews, soups – in these beautiful fall and chilly winter days. If we have enough snow – some of my meetings will get cancelled and I’ll have an unexpected day of relaxation and reading.
    I plan to do more crock-pot cooking this fall.

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