Bee Sting Brussel Sprouts. Honey Roasted Brussel Sprouts are crisp on the outside, and tender on the outside for a totally delicious vegetable side dish. There are endless ways you can cook vegetables. Remove the baking sheet from the oven and add the brussel sprouts on the other half of the baking sheet.

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

1. Prepare 1 pound of brussels sprouts trimmed and halved lengthwise.
2. You need 2 tablespoons of olive oil.
3. It's 1/3 cup of soppressata (I didn't have this so I used pancetta).
4. Prepare 2 tablespoons of honey.
5. It's 1 tablespoon of red wine vinegar.
6. Prepare 1/4 teaspoon of crushed red pepper.
7. It's of grated parmesean for topping.

Here's the best way roast brussels sprouts in the oven and a few ways to insure that your Brussels get as crispy as possible. Roasting is one of the best ways to bring out the delicious nutty flavors in Brussels sprouts—plus it's SO easy. All you really need to do is toss them with olive oil, spread them. My favorite classic Roasted Brussels Sprouts recipe!

Bee Sting Brussel Sprouts instructions

1. On rimmed baking sheet toss brussels sprouts with oil. Season if you like..
2. Roast at 425° until crisp-tender and lightly charred, about 20 minutes.
3. Toss with soppressata, honey, vinegar, and crushed red pepper..
4. Roast until glazed, about 3 minutes. Top with cheese..

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. Sauteed Brussel Sprouts are finally taking their place in the side dish spotlight because they are so elegant and easy to prepare. Brussel sprouts will retain their shape even if they are cut into quarters, wedges or coins due to their tightly packed leaves. For this recipe I cut them into halves from. Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network.