A quick, weeknight recipe?
An easy entertaining recipe?
A hearty side dish?
A full meal?
Salty and savory and really, to-die-for?
Salami and Brussels sprouts lovers, I’ve got you covered?
Even if you don’t love my favorite little cabbage heads (magical Brussels sprouts), you and everyone else will adore this recipe!

Salami Roasted Brussels Sprouts

Salami Roasted Brussels Sprouts

1 lb. fresh Brussels sprouts
1/2 lb. uncured Genoa salame
1 Tbs. butter
sea salt and pepper

Preheat oven to 400 degrees.

Bring a large pot of water to a boil.
Add the Brussels sprouts and bring back to a boil. Cook until bright green.
Drain. Transfer to a cutting board and chop into halves or quarters.

Meanwhile, chop the salame into bite-sized pieces.

Toss the Brussels sprouts, salame, butter, and salt and pepper together and transfer to a large baking dish.
Cover and bake for about 35 minutes, tossing every so often.

Remove covering and bake an additional 10-15 minutes, allowing the fat to caramelize.

Serve with additional fresh ground pepper.

Serve with fresh pasta or rice for a full meal.