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


  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


  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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