Recipe For Roasted Brussels Sprouts and other vegetables with Sopressata


I 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.

As 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.

Determined 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.

1. Info for Roasted Brussels Sprouts and other vegetables with Sopressata

  • Cook Time: 15
  • Total Time: 30
  • Servings: 4
  • Calories: 135

2. Ingredients for 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

3. Directions:

  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

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