The time has come. You know the one: where you are ready to just get on with things.
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?
Yield: 4 servings
Roasted Brussels Sprouts with Salami
Ingredients
- 10 oz brussels sprouts, , trimmed and quartered
- 4 slices salami, , chopped
- 1 tablespoon olive oil
- salt
- pepper
- pine nuts, (optional)
- grated sharp provolone cheese, (optional)
Instructions
- 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.
That looks so good. Brussels sprouts are one of my favorite veggies.
What a brilliant idea! I never thought to do brussels sprouts like that.
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.
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.