This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts." -Dave Barry
This recipe comes from a challenge that my brother gave me when he gifted me a basket of ingredients for Christmas that included some Busseto Robusto Spicy Dry Salami. While I will occasionally eat cured meats, I don't very often because of the amount of salt. An ounce usually contains about 350 milligrams of sodium, and that adds up since an ounce is not a lot of meat. The Busseto is even higher at 500 milligrams per ounce. That's a lot and tasting this it is indeed spicy along with all that salt. Salami: The Christmas Basket Challenge, Part 2 »
Servings = 4 | Serving size =about 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes great leftovers.
|1 lb||Brussels sprouts|
|2 ounces||spicy dry salami|
Preheat the oven to 325F.
Shred the brussels sprouts.
Finely mince the salami.
Place a large skillet over medium high heat.
Add the minced salami and cook for about 10 minutes. Stir frequently.
Add the shredded brussels sprouts and toss well.
Place the pan in the oven and roast for 5 minutes.
Toss well and roast for another 5 minutes.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 104||Calories from Fat 40|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 3.5g||9%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 10g||4%|
|Dietary Fiber 4g||16%|
|Vitamin A 16%||Vitamin C 160%|
|Calcium 4%||Iron 8%|
|Vitamin K 201 mcg||Potassium 441 mg|
|Magnesium 26 mg|