The Veggie Kitchen: Roasted Pepperoni Brussel Sprouts

This recipe I've wanted to try forever from Half Baked Harvest. It was very good. I loved the crisy pepperoni and the brussel sprouts were soft. My favorite bits were the burnt parts. I made 2 changes. I omitted the honey and used thyme and basil since I ran out of thyme.

The ingredients:

1 lb brussel sprouts trimmed and cut in half

3 TBSP olive oil

2 TBSP shallots

Salt and pepper 

1/4 C provolone or mozzarella

1/2 C parmesan

3 oz pepperoni

2 TBSP apple cider vinegar

2 TBSP thyme or basil

Pinch of salt

Pinch of crushed red pepper

The recipe:

Preheat oven to 425 degrees.

In a bow, combine the brussel sprouts, shallots, olive oil, salt and pepper and toss yo coat.

Place brussel sprouts cut side down on parchment lined baking sheet. Top with both cheeses and pepperoni. 

Bake for 20 minutes.

In a bowl combine apple cider vinegar and basil with a pinch of salt and crushed red pepper. Stir well.

Remove baking dish when done and drizzle with vinegar mix.

NOTES:

The original recipe adds honey to the vinegar mixture but I omitted that since I don't eat honey. 

Instead of basil or oregano you could use Italian Seasoning.