Roasted Brussels Sprouts with Red Peppers and Shallot

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


Preheat oven to 425 degrees.

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.

Serve immediately.

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