Roasted Brussels sprouts with honey and peanuts

Name: Roasted Brussels sprouts with honey and peanuts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 2 lb (900 g) Brussels sprouts, cut in half; About 4 tablespoons (60 ml) olive oil; 2 tablespoons (30 ml) white wine; 1 teaspoon (5 ml) dried parsley; Salt and freshly ground pepper; 3 tablespoons (45 ml) honey; ¼ cup (60 ml) unsalted and skinless peanuts, coarsely chopped

Preparation 10 min
Cooking 25 min
Servings 4 to 6
Freezing Yes, but the texture changes a bit

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Ingredients

2 lb (900 g) Brussels sprouts, cut in half
About 4 tablespoons (60 ml) olive oil
2 tablespoons (30 ml) white wine
1 teaspoon (5 ml) dried parsley
Salt and freshly ground pepper
3 tablespoons (45 ml) honey
¼ cup (60 ml) unsalted and skinless peanuts, coarsely chopped

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Preparation

Preheat the oven to 400°F (200°C).
Trim the Brussels sprouts: cut off the base and pull away the first layer of leaves. Cut them in half lengthwise.
Place the Brussels sprouts in a big bowl and add the olive oil, white wine and dried parsley. Season with salt and pepper then stir well.
Spread over two large baking sheets in a single layer, cut side down. Cook in the oven for about 15-20 minutes, until the sprouts are cooked but still crunchy. Stir halfway.
Remove from oven and pour in a big pan at medium heat. Add the honey and peanuts then cook for 3-4 minutes so that all the flavors combine! Stir well and serve right away!