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4.5 from 4 votes

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.
Prep Time15 mins
Cook Time35 mins
Course: Side Dish
Cuisine: American
Keyword: brussels sprouts, gluten-free side dish, side dish recipes
Servings: 8 servings
Calories: 138kcal
Author: KC Cornwell


  • 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.



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