I confess I am one of those people who likes brussels sprouts! This is a Rachael Ray recipe.

Ingredients

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

Steps

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.

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