This recipe for Roasted Brussels Sprouts, Cherry Tomatoes and Salami is one of my absolute favorites because it has all the components of a delicious dish — bitter, sweet and savory.
Cherry tomatoes are sweetened when roasted and give off natural sugars that pair nicely with Brussels sprouts, and if you haven’t incorporated roasted salami into the mix — get on board. The combination of flavors reminds me of a hot chopped salad from a gourmet Italian deli because of the contrasting tastes are delicious together.
I just love this dish because you can eat it alone as an entree, or serve it as a side dish with your favorite protein or at holiday time with roasts or fish.
Ingredients
2 cups Brussels sprouts, washed
1 cup cherry tomatoes, any variety
2 cloves garlic, peeled
12 slices of fresh salami, any variety
1/2 fresh lemon
2 ounces fresh Parmesan cheese
pinch of red pepper flakes, optional
salt
pepper
olive oil
(Serves 4-6)
To Prepare:
1. Â Preheat oven to 450 degrees. Â Slice Brussels sprouts into thirds and cut cherry tomatoes in half.
2. Â Drizzle 3 tablespoons of olive oil on a sheet pan and add Bussels sprouts and cherry tomatoes to each side of pan and toss in olive oil.
3. Roast in oven to roast for 18 minutes.
4. Â While vegetables are roasting, slice garlic and salami into strips.
5.  Remove vegetables from oven and toss. Add garlic and salami and toss.
6. Â Put sheet pan back into oven for 5-7 minutes or until edges of salami begin to brown.
7. Â Remove from oven and squeeze lemon juice over top and add 2 pinches of salt, pepper and 1 pinch red pepper flakes. Â Toss Brussels sprout mixture to combine.
8.  Shave with fresh Parmesan cheese. Serve hot and enjoy!