Roasted Brussels Sprouts with Red Peppers and Shallots
These Roasted Brussels Sprouts with Red Peppers and Shallots are as delicious as they are colorful, and incredibly simple to make. Gluten-Free, Paleo-Friendly.
Servings: 8 servings
- 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.
Calories: 138kcal | Carbohydrates: 19g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 47mg | Potassium: 774mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2269IU | Vitamin C: 189mg | Calcium: 79mg | Iron: 3mg