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Roasted Brussels Sprouts with Salami

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?

Roasted Brussels Sprouts with Salami

Roasted Brussels Sprouts with Salami

Yield: 4 servings


  • 10 oz brussels sprouts, , trimmed and quartered
  • 4 slices salami, , chopped
  • 1 tbsp olive oil
  • salt
  • pepper
  • pine nuts, (optional)
  • grated sharp provolone cheese, (optional)


  1. Preheat oven to 400 degrees.
  2. 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.
  3. Garnish with provolone and pine nuts, if desired.
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Monday 13th of October 2008

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.


Monday 6th of October 2008

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.


Saturday 4th of October 2008

What a brilliant idea! I never thought to do brussels sprouts like that.


Wednesday 1st of October 2008

That looks so good. Brussels sprouts are one of my favorite veggies.