Peppercini Brussels Sprouts


Peppercini Brussels Sprouts

Put a new twist on brussels sprouts with this Italian-inspired recipe.


  • 1 lb Fresh Brussels Sprouts
  • 1 Tbsp Fat Boy Apple Cider Honey Mustard
  • 2 tsp Peppercini Juice
  • 8 oz Peppercini
  • 2 tsp Balsamic Vinegar
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 clove Garlic, Minced
  • 2 oz Shredded Parmesan Cheese
  • 1 tsp Dried Basil
  • Salt & Pepper


  • Quarter brussels sprouts.
  • Add oil to pan and add sprouts. Half way until sprouts are done, add peppercini. Sautee until sprouts and peppercini are cooked through.
  • In bowl, whisk together Apple Cider Honey Mustard, peppercini juice, balsamic vinegar, olive oil, garlic and basil.
  • Toss sprouts and peppercini in viniagrette. Top with shaved parmesan. Serve.

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