Roasted Brussels Sprouts with Red Peppers and Shallots Recipe
Introduction
Roasted Brussels Sprouts with Peppers is a simple and delicious side dish that brings out the natural sweetness of the vegetables. Perfectly caramelized and tender, this recipe adds a pop of color and flavor to any meal.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 red bell pepper, sliced
- 2 shallots, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Toss the Brussels sprouts, red pepper slices, and shallots with olive oil, salt, and pepper in a large bowl until evenly coated.
- Step 2: Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and slightly crisp on the edges.
Tips & Variations
- For an extra flavor boost, add a splash of balsamic vinegar or a sprinkle of red pepper flakes before roasting.
- Try adding chopped garlic or a handful of toasted nuts for more texture.
- If you prefer softer sprouts, roast for a few minutes longer, but watch closely to avoid burning.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain their crispiness, avoiding the microwave to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Yes, frozen Brussels sprouts can be used, but make sure to thaw and dry them thoroughly to achieve the best roasting results.
What can I serve with roasted Brussels sprouts and peppers?
This dish pairs well with roasted meats, grilled chicken, or can be tossed with grains like quinoa for a hearty vegetarian meal.
PrintRoasted Brussels Sprouts with Red Peppers and Shallots Recipe
A simple and flavorful recipe for roasted Brussels sprouts with red peppers and shallots, tossed in olive oil and roasted to a tender, slightly crisp perfection. This easy side dish pairs well with a variety of main courses and highlights the natural sweetness and earthiness of the vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 1 large red bell pepper, sliced into strips
- 2 medium shallots, thinly sliced
Other Ingredients
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it is hot enough for roasting the vegetables evenly and achieving a slightly crisp texture.
- Prepare the vegetables: Trim and halve the Brussels sprouts to ensure they cook uniformly. Slice the red bell pepper into strips and thinly slice the shallots.
- Toss in olive oil and seasoning: In a large bowl, combine the Brussels sprouts, red pepper slices, and shallots. Drizzle with olive oil and season with salt and black pepper. Toss well to coat all pieces evenly.
- Roast the vegetables: Spread the vegetables in a single layer on a baking sheet. Place in the preheated oven and roast for about 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender on the inside and slightly crisp on the edges.
- Serve: Remove the roasted vegetables from the oven and transfer to a serving dish. Serve warm as a delicious and nutritious side dish.
Notes
- For extra flavor, add a sprinkle of garlic powder or fresh herbs like thyme before roasting.
- Make sure to cut Brussels sprouts into even sizes for uniform cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: roasted Brussels sprouts, red peppers, side dish, healthy vegetables, vegetarian recipe, easy roast vegetables
