Bee Sting Brussels Sprouts

Brussels Sprouts get a kick of spice from sliced soppressata and red pepper vinegar.
Publish date:
bee sting brussel sprout

Recipe by Laura Rege

Start to Finish: 30 minutes

Servings: 4


  • 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


On 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.