These Roasted Brussels Sprouts with Red Peppers and Shallots are as delicious as they are colorful, and incredibly simple to make.
There seem to be two very different camps of people: people who LOVE Brussels Sprouts, and people who just don’t. Call me crazy, but I really think that people who don’t like Brussels Sprouts probably haven’t had them prepared the right way (or with bacon). I mean, if you’ve only had boiled Brussels Sprouts served without enough salt, you need to give them another shot.
I mean, unsalted boiled Brussels even sound gross to me, and I love Brussels Sprouts.
That’s where roasting comes in.
Roasted Brussels Sprouts have a crisp, toasted outside and a soft interior. Roasting at a high heat caramelizes the exterior and adds all kinds of delicious brown goodness.
It does the same for the shallots and pepper, which both add flavor and sweetness to the final dish. After I’ve roasted the veggies, I stir them around a bit on the sheet pan, so I don’t miss out on any good flavor bits.
A few tips for success:
– Use enough oil to give the vegetables a light coating. It helps the salt & pepper stick, helps the veggies to keep from sticking, and aids in browning.
– Don’t crowd the pan. Attempting to roast more than a single layer will result in steamed Brussels Sprouts, not roasted ones.
– Don’t stop early! A few extra minutes in the oven can make all the difference in caramelizing.
– Give ’em a stir or a shake. When I roasted Brussels Sprouts by themselves, or with bacon or garlic, I usually don’t stir them. This recipe needs a bit of movement, or the peppers could burn.
Give these Brussels Sprouts recipes a try too: Crazy Delicious Kale and Brussels Sprouts Salad, Roasted Brussels Sprouts With Gorgonzola & Radishes and Peas & Brussels Sprouts with Mint Jalapeño Vinaigrette.
Roasted Brussels Sprouts with Red Peppers and Shallots
- 3 pints Brussels sprouts trimmed and halved (about 1 lb)
- 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 melted 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.
Photos by Alycia Moreno
Kick up your side dish game, friends.