Categories: Sides

Ingredients

• 1 lb. Brussels sprouts, halved lengthwise
• 2 tbsp. olive oil
• 1/3 cup thinly sliced soppressata
• 2 tbsp. honey
• 1 tbsp. red wine vinegar
• 1/4 tsp crushed red pepper
• grated parmesan, for topping

Directions

1. On a rimmed baking sheet, toss Brussels sprouts with oil; season. 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.

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