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Brussel Sprouts with Provolone, Pepperoni and Honey

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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.