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.