Bee Sting Brussel Sprouts. Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt and pepper.
Brussel sprouts nutrition is incredibly richer in various health-benefiting phytochemical compounds such as sinigrin, indoles, sulforaphane Brussel sprouts are tiny, leafy green buds resembling like miniature cabbages in appearance.
You can cook Bee Sting Brussel Sprouts using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Bee Sting Brussel Sprouts
- You need 1 pound of brussels sprouts trimmed and halved lengthwise.
- It's 2 tablespoons of olive oil.
- It's 1/3 cup of soppressata (I didn't have this so I used pancetta).
- You need 2 tablespoons of honey.
- It's 1 tablespoon of red wine vinegar.
- Prepare 1/4 teaspoon of crushed red pepper.
- Prepare of grated parmesean for topping.
They nonetheless are exceptionally rich sources of protein. My favorite classic Roasted Brussels Sprouts recipe! It's quick and easy side dish to make, naturally gluten-free and vegan and healthy, easy to customize with favorite seasonings or sauces, and SO delicious. These oven-roasted brussels sprouts are all you need right now.
Bee Sting Brussel Sprouts instructions
- On rimmed baking sheet toss brussels sprouts with oil. Season if you like..
- Roast at 425° until crisp-tender and lightly charred, about 20 minutes.
- Toss with soppressata, honey, vinegar, and crushed red pepper..
- Roast until glazed, about 3 minutes. Top with cheese..
Brussels sprouts…love them or hate them? If you're not a huge I, for one, LOVE brussels sprouts. They're like little baby cabbages that soak up all sorts of flavor and have such a unique texture. Honey Roasted Brussel Sprouts are crisp on the outside, and tender on the outside for a totally delicious vegetable side dish. Brussel sprouts do have a natural bitterness to them.