Spicy Shredded Brussels Sprouts



Serving size

about 1 cup
30 Minutes

This recipe can be multiplied or divided by 2 and makes great leftovers.

Spicy Shredded Brussels Sprouts


16 ounces Brussels sprouts, raw
2 ounce Salami, Italian, pork and beef, dry, sliced, 50% less sodium


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.


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Special Diet Information

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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 lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Make sure the salami is gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

We don’t often use cured meats in our recipes 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. This recipe needs no added salt but has a terrific salty, sweet, and umami flavor.

"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