CRISPY BRUSSELS WITH PISTACHIOS & HONEY-BOURSIN CREAM! These

CRISPY BRUSSELS WITH PISTACHIOS & HONEY-BOURSIN CREAM! These are so simple & legit melt-in-your-mouth—one last brussels recipe before Thursday 😉 • *make sure the cream is warm to pour* 1 1/2 cup brussels, trimmed and halved 5 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1 tbsp honey • 3 tbsp honey 1 block Boursin cheese, divided 3 tbsp chopped dried cranberries 3 tbsp chopped pistachios 3 tbsp chopped fresh parsley • 1️⃣Preheat oven to 450. Place a sheet pan in the oven while it preheats.2️⃣Add the brussels sprouts plus 2 tbsp olive oil, the salt and pepper to a bowl. Toss to coat. 3️⃣Remove the sheet pan from the oven & add the remaining olive oil to the pan, then the brussels sprouts face down. Place in the oven for 30 minutes, flipping halfway. 4️⃣While the Brussels roast, make the Honey-Boursin cream. Heat the honey over medium heat, then add 3/4 block Boursin cheese and stir with a wooden spoon until everything is melted together. 5️⃣Plate the Brussels, then drizzle the top with the cream, cranberries, pistachios, parsley and remaining crumbled Boursin. •

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% Daily Values based on a 2,000 calorie diet

Step 1

1️⃣Preheat oven to 450. Place a sheet pan in the oven while it preheats.2️⃣Add the brussels sprouts plus 2 tbsp olive oil, the salt and pepper to a bowl. Toss to coat. 3️⃣Remove the sheet pan from the oven & add the remaining olive oil to the pan, then the brussels sprouts face down. Place in the oven for 30 minutes, flipping halfway. 4️⃣While the Brussels roast, make the Honey-Boursin cream. Heat the honey over medium heat, then add 3/4 block Boursin cheese and stir with a wooden spoon until everything is melted together. 5️⃣Plate the Brussels, then drizzle the top with the cream, cranberries, pistachios, parsley and remaining crumbled Boursin.