These Roasted Brussels Sprouts with Red Peppers and Shallots are as delicious as they are colorful, and incredibly simple to make.
– Updated May 2021 –
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.
That’s why it’s also important to use a high quality olive oil – it’s holding all those “flavor bits’ and can make or break the entire dish. I get my EVOO direct from the olive grower by the gallon – it’s fresher and cheaper that way if you use a lot.
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.
Frequently Asked Questions about Roasted Brussels Sprouts:
I use a high quality extra virgin olive oil. You can also use coconut oil, or any good quality neutral oil that can withstand 450F well.
If you want the super-brown tasty bits, yes. You can roast whole Brussels Sprouts with this method too if you aren’t worried about maximum caramelization (or you just want to make prep easier) – add 5 minutes of roasting time for smaller sprouts and 8-10 minutes for larger ones.
No! Unless the sprouts are full of mud, a quick rinse before you trim the Brussels is just fine.
This roast + stir method takes out the guess work – just be sure to keep an eye on the sprouts for the last 5 minutes of cooking.
There are three reasons roasted Brussels Sprouts get mushy:
– Leaving water on the veggies before cooking, causing them to steam instead of roast
– Crowding the pan. If you add too many sprouts to the pan, there’s no room for the hot air to move around. If you can’t see bits of the sheet pan between the veggies or they aren’t in one layer, use two pans.
– Low heat or not enough roasting time. If you pull out the sprouts too early, they won’t have time to carmelize. If the oven is below 375F, they vegetables are essentially baking instead of roasted + browned.