Month: April 2010

Brussel Sprouts with Soppressata, Capers, and Olives

Brussel sprouts on their own are… eh, pretty blah.  They taste like little cabbages.  No big deal (but still cute.) But when you add pork or nuts or herbs to them, they come alive.  I like to make them with pancetta.  Big cubes of pancetta with some whole brussels roasting in the oven is one of the easiest, most satisfying vegetables in the world.  But all of that pancetta can pack in a lot of calories and fat (hello, lovely pork fat.)  Since Spring is upon us (and Summer right around the corner), I decided to make a lighter version of brussel sprouts with pork.  So I came up with this recipe.   Brussel Sprouts with Soppressata, Capers, and Olives  1 pound brussel sprouts, sliced in half lengthwise (or quartered if very large) 1 ounce soppressata, salami or any cured ham, cut into matchsticks 6-8 olives, kalamata or any nice french or greek mix, diced 2 tbsp. capers 1 shallot, diced 1/4 tsp. red pepper flakes 1 tbsp. butter, cut into 1/2 tbsp slices 1 …