Roasted Shaved Brussels Sprouts with Crisp Artichokes, Parmesan & Hot Honey by @starinfinitefood

28 min
Easy

4 servings

🥦

910 g

Brussels Sprouts

🌱

430 g

Artichoke Hearts

🧀

150 g

Parmesan Cheese

🍃

30 g

Arugula

🫒

68 g

Olives

🍯

Hot Honey

🌰

Pepitas

🫒

74 ml

Olive Oil

🧂

7.5 g

Salt

🌶️

2.5 g

Pepper

🍋

5 g

Lemon Zest

Preparation Steps

  1. Step 1/7

    Preheat oven to 425°F.

  2. Step 2/7

    Toss Brussels with oil, salt, pepper.

  3. Step 3/7

    Roast Brussels for 15-18 minutes.

  4. Step 4/7

    Toss artichokes with oil, salt, pepper.

  5. Step 5/7

    Top artichokes with Parmesan, roast 12-14 minutes.

  6. Step 6/7

    Combine veggies, arugula, Parmesan, olives, zest.

  7. Step 7/7

    Top with hot honey and pepitas.

Composition

Ingredients

Types

Vegetables, Dairy, Fruits, Condiments, Seeds, Spices

Ingredients

Brussels sprouts, Artichoke hearts, Parmesan cheese, Arugula, Olives, Hot honey, Pepitas, Olive oil, Salt, Pepper, Lemon zest

Allergens

milk

Dietetics

Dietary regimen

vegetarian, gluten-free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

18 minutes

Overall

28 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

sheet pan, oven

Appliances

oven

Type

Type

Type Of Dish

Side Dish

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Crunchy

Flavors

Bitter, Savory, Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : 3-5 days (covered), freezer :