Bee Sting Brussel Sprouts. I endure Brussels sprouts mostly because my husband likes them and they are good for me. But I will eat them only fresh off the stalk. A Brussels sprout that is frozen or otherwise tampered with goes through a mystical transformation that makes it truly vile.
Any leftovers can be reheated or even just eaten cold from the fridge. 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. You can have 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.
- Prepare 2 tablespoons of olive oil.
- It’s 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.
- Prepare 1/4 teaspoon of crushed red pepper.
- You need of grated parmesean for topping.
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. They nonetheless are exceptionally rich sources of protein.
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..
My favorite classic Roasted Brussels Sprouts recipe! Everyday I'm Brusselin Funny Kitchen Wall Decor Printable, Vegetable Printable Art, Vegan Artwork, Brussel Sprout Gift, Garden Sign Quote. These oven-roasted brussels sprouts are all you need right now. Brussels sprouts…love them or hate them? If you're not a huge I, for one, LOVE brussels sprouts.