This recipe was a huge hit. The only change I would make next time is I would try 1 less Tablespoon of vinegar.
Brussel Sprouts with Provolone, Pepperoni and Honey
Ingredients
- 1 pound Brussels sprouts trimmed and halved lengthwise
- 3 medium shallots sliced and separated into rings
- 3 tablespoons extra-virgin olive oil
- Fine pink Himalayan salt and freshly ground black pepper
- ½ cup freshly grated Parmesan cheese
- ¼ cup shredded provolone cheese
- 3 ounces sliced pepperoni
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Crushed red pepper flakes
Instructions
- Preheat the oven to 425 F. Line a baking sheet with parchment paper.
- On the prepared baking sheet, toss together the Brussels sprouts, shallots, olive oil, and a pinch each of salt and pepper. Arrange the Brussels sprouts cut-side down. Sprinkle on the 2 cheeses and then the pepperoni on top.
- Roast about 20 minutes to crisp pepperoni.
- In a small bowl, stir together the vinegar, honey, and a pinch each of red pepper flakes and salt until tastes yummy.
- Drizzle the honey mixture over the top and serve warm.
Recipe adapted from Half Baked Harvest
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