Sweet Potato, Apple and Brussels Sprout Sauté with Salami


1 tbsp olive oil
1 medium sweet potato, peeled and cut into 1/4-inch cubes
1 medium apple, peeled, cored and cut into 1/4-inch cubes
1 cup roughly chopped Fiorucci Uncured Abruzzese Salami
1/2 lb Brussels sprouts, trimmed and thinly sliced
1 small shallot, chopped
1 clove garlic, minced
1/2 tsp dried chili flakes
2 tbsp chopped fresh parsley
1 tbsp apple cider vinegar


Prep: 15 minutes | Cook: 15 minutes | Total Time: 30 minutes

Heat olive oil in large skillet set over medium heat; cook sweet potato for about 5 minutes or until light golden.

Add apple, salami, Brussels sprouts and shallot to skillet; cook for 5 to 7 minutes or until vegetables are softened and turning golden brown. Stir in garlic and chili flakes; cook for 2 minutes.

Stir in parsley and vinegar in last minute of cooking. Serve warm.

Tip: To make this a main dish, top each serving with a fried egg.