Try this Easy Roasted Brussels Sprouts with Red Peppers and Shallots recipe from KC the G-Free Foodie. It’s as delicious as it is colorful, and incredibly simple to make.
- 3 pints Brussels sprouts, trimmed and halved
- 2 large shallots, cut into slices
- 2 red or orange bell peppers, cut into 2 inch chunks
- 2 tsp. balsamic vinegar
- Coarse salt and ground pepper
- olive or coconut oil
Toss Brussels Sprouts, peppers and shallots in 3-4 tablespoons of oil, added more oil if needed to lightly coat the vegetables. Spread the mixture out evenly on a rimmed baking sheet, and sprinkle liberally with salt and pepper. Bake 15 minutes, until browned. Stir the veggies carefully, and roast until they begin to brown (another 15-20 minutes). Remove pan from oven, and drizzle with vinegar.