Bee Sting Brussel Sprouts. Remove the baking sheet from the oven and add the brussel sprouts on the other half of the baking sheet. 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. They nonetheless are exceptionally rich sources of protein.
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. Brussel sprouts, catskill, heirloom, organic, non gmo seeds, delicious little cabbage. You can cook Bee Sting Brussel Sprouts using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Bee Sting Brussel Sprouts
- Prepare 1 pound of brussels sprouts trimmed and halved lengthwise.
- You need 2 tablespoons of olive oil.
- Prepare 1/3 cup of soppressata (I didn't have this so I used pancetta).
- It’s 2 tablespoons of honey.
- It’s 1 tablespoon of red wine vinegar.
- It’s 1/4 teaspoon of crushed red pepper.
- Prepare of grated parmesean for topping.
The intense close heat should brown them sufficiently within a couple minutes. Then they're ready to serve, either as is, with a fresh grating of Parmesan cheese, or whatever you'd like. 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.
Bee Sting Brussel Sprouts step by step
- 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 can be a bit intimidating on their own, but when roasted with a splash of balsamic vinegar, they become a delectable treat! Traditional roasting methods usually call for a coating of olive oil before cooking, but I opted for coconut oil in this particular dish. Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.