Roasted Brussels Sprouts and other vegetables with Sopressata

Roasted Winter Vegetable SaladI have always, always, always hated Brussels Sprouts.  Those little, bitter cabbages filled my mom’s kitchen with a stink that warned me that I was going to be sitting at the table staring at my food long after mom and dad were done eating.  No amount of milk or pinching my nose made them any better, either.  Sopressata and Roasted VegetablesAs a grownup, I have chosen not to serve them.  I managed to get about fifteen years into my marriage before I faced my edible nemesis once more.  I was at a dinner party and there was no polite way to avoid the green monsters.  I took two…because one would have looked funny and three would have made me gag.  It wasn’t that bad, but it wasn’t fabulous.  I went another decade before I seeing articles and blog posts about why Brussels sprouts can be bitter and how if cooked properly, they can be quite delicious. Roasted Brussels Sprouts, Radish and CeleryDetermined to give those little green orbs one more chance, I shaved them and combined them with a few other vegetables (including radishes, which I love cooked, but usually avoid raw) and some sopressata sausage.  To my amazement, they were good.  In fact they were more than good.  They were downright fantastic.  The trick really was not to boil them or cook them too long.Roasted Shaved Brussels Sprouts

Roasted Brussels Sprouts and other vegetables with Sopressata
  • 7-8 Brussels Sprouts
  • 7-8 radishes
  • 2 ribs celery
  • 4 slices Sopressata Sausage
  • 2 Tbsp olive or coconut oil
  • Salt and Pepper to taste
  1. Using a mandoline or a knife, slice the Brussels sprouts, radishes and celery to ¼ inch or thinner.
  2. Chop the Sopressata into small pieces.
  3. Drizzle a rimmed baking sheet with olive oil.
  4. Toss vegetables in the oil.
  5. Roast for 12 minutes in a 400 degree oven.
  6. Season to taste with salt and pepper

This recipe is being shared at Tempt My Tummy,

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