Shredded Brussel Sprouts with Sauteed Pastrami Bites

A great seasonal side dish alternative.

Serves 8

6 ounces pastrami, cut into ½-inch dice
4 tablespoons capers, drained
2 (12 – 16) ounce bags brussel sprouts, 2 pints Brussels sprouts, halved (frozen are fine, defrost before using)
1 1/2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/3 cup pine nuts, toasted
1/4 cup currants
1/4 cup raisins

Preheat the oven to 350 degrees F.
In a medium pan over medium heat, cook the pastrami and capers, until pastrami is slightly caramelized, about 5 minutes. Remove from the pan, reserving a little of the fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Drizzle with balsamic vinegar and olive oil, a little salt (pastrami is salty and capers too so just a pinch) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, 15 to 20 minutes. Remove from oven.. Add the pastrami, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.

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