Roasted Brussels Sprouts with Red Peppers and Shallots Recipe

If you’re searching for a vibrant, flavorful side dish that effortlessly steals the show, look no further than these Roasted Brussels Sprouts with Red Peppers and Shallots. The combination of tender, caramelized Brussels sprouts with sweet red peppers and the mellow bite of roasted shallots creates a harmony of flavors that’s absolutely irresistible. It’s a celebration of textures and colors on your plate, perfect for any occasion, whether it’s a cozy weeknight dinner or a festive holiday gathering.

Ingredients You’ll Need

Sometimes the simplest ingredients come together to make the most memorable dishes, and that’s exactly what you’ll find with this recipe. Each item brings something essential to the table—from the earthiness and crunch of Brussels sprouts to the sweetness and vibrant pop of red peppers, all balanced by the gentle sharpness of shallots and a splash of balsamic vinegar.

• Brussels sprouts (3 pints, trimmed and halved): Look for fresh, firm sprouts for the best texture after roasting.
• Shallots (2 large, sliced): These add a subtle, aromatic sweetness that deepens with roasting.
• Red or orange bell peppers (2, cut into 2-inch chunks): Their natural sweetness and bright color make the dish pop visually and flavor-wise.
• Balsamic vinegar (2 teaspoons): Just a drizzle brightens the roasted vegetables with tangy depth.
• Coarse salt and ground pepper: Essential for seasoning, enhancing the natural veggie flavors.
• Olive oil or melted coconut oil: Helps everything roast beautifully and adds a silky finish.

How to Make Roasted Brussels Sprouts with Red Peppers and Shallots

Step 1: Preparing the Oven and Vegetables

To get started on this Roasted Brussels Sprouts with Red Peppers and Shallots journey, preheat your oven to 425 degrees Fahrenheit (220 Celsius). This high temperature is the secret to achieving that perfect caramelization and crisp edges on your vegetables. While the oven warms, trim the Brussels sprouts and slice your shallots, then cut the bell peppers into chunky pieces. This prep sets the stage for an evenly roasted dish that’s bursting with flavor.

Step 2: Tossing and Seasoning

Next, toss the Brussels sprouts, red peppers, and shallots in about 3 to 4 tablespoons of olive or melted coconut oil until they’re lightly coated but not drenched. A light coating ensures each bite is perfectly roasted instead of soggy. Spread your veggies out evenly on a rimmed baking sheet—that spread is crucial to help them roast evenly rather than steam. Sprinkle generously with coarse salt and freshly ground pepper for seasoning that will bring out their natural sweetness.

Step 3: Roasting to Perfection

Slide the baking sheet into your hot oven and roast the vegetables for 15 minutes. This initial roasting begins to brown the edges and develop rich flavors. After 15 minutes, give everything a gentle stir to encourage even caramelization. Return to the oven and roast for another 15 to 20 minutes or until the Brussels sprouts are tender, and the peppers and shallots have that golden, slightly charred finish. The roasting process transforms these humble ingredients into something truly spectacular.

Step 4: Finishing Touches and Serving

Once your roasted Brussels sprouts with red peppers and shallots have reached peak caramelization, remove the pan from the oven and immediately drizzle the balsamic vinegar over the hot vegetables. This final splash elevates the dish, adding a bright acidity that perfectly balances the sweetness and richness. Serve immediately for the best texture and flavor—you’ll be amazed at how quickly this dish disappears from the table.

How to Serve Roasted Brussels Sprouts with Red Peppers and Shallots

Garnishes

To add a little extra wow factor, sprinkle the finished dish with toasted pine nuts or chopped fresh parsley. The crunch from nuts adds texture contrast, while parsley brings a fresh, herbal note that lightens the plate. A little grated Parmesan cheese can also be a lovely salty touch that pairs beautifully with the sweetness of the roasted vegetables.

Side Dishes

This Roasted Brussels Sprouts with Red Peppers and Shallots recipe pairs wonderfully with roasted or grilled meats like chicken, pork, or steak. It’s also a perfect complement to grain bowls or alongside mashed potatoes for a satisfying vegetarian meal. The vibrant colors and balanced flavors bring brightness no matter what you serve it with.

Creative Ways to Present

Why not turn these roasted vegetables into a centerpiece by serving them over creamy polenta or mixing them into a warm quinoa salad? You can also toss them with cooked pasta and a drizzle of extra balsamic for an easy, rustic main dish. The versatility of this dish means there’s no wrong way to enjoy these tasty veggies.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers of Roasted Brussels Sprouts with Red Peppers and Shallots (and trust me, you might not!), store them in an airtight container in the refrigerator for up to 3 days. Keeping them chilled preserves their flavor and texture, ready for a speedy side dish later in the week.

Freezing

Freezing roasted Brussels sprouts and peppers is possible, but keep in mind that the texture may soften after thawing. If you want to freeze them, spread the cooled vegetables on a baking sheet first to freeze individually, then transfer them to a freezer-safe bag or container. Use within 2 months for best quality.

Reheating

For reheating, the best method is a quick roast or pan sauté to revive the crispiness and caramelized edges. Avoid microwaving if you want to keep that crispy texture; instead, gently warm them in a hot skillet with a little oil until heated through and crisp on the outside once again.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts yield the best flavor and texture for Roasted Brussels Sprouts with Red Peppers and Shallots, you can use frozen ones if necessary. Just be sure to thaw and dry them well before roasting to avoid excess moisture and sogginess.

What can I substitute for shallots if I don’t have any?

If shallots aren’t available, you can substitute with a mild onion variety like sweet onions or even a bit of finely minced garlic, though the flavor will be slightly different. Shallots offer a unique gentle sweetness and aroma that enhances the dish beautifully.

Can I make this dish spicy?

Absolutely! Add a pinch of red pepper flakes, or toss in some thinly sliced fresh chili peppers with the vegetables before roasting. The heat pairs wonderfully with the sweetness of the peppers and the earthiness of the sprouts.

Is this recipe suitable for vegan diets?

Yes, Roasted Brussels Sprouts with Red Peppers and Shallots is naturally vegan as long as you use olive or coconut oil and omit any optional cheese garnish. It’s a fantastic plant-based side that everyone can enjoy.

How long does it take to roast the vegetables properly?

The roasting process takes about 30 to 35 minutes total at 425 degrees Fahrenheit. Halfway through, stirring the vegetables ensures even browning and the ideal tender-crisp texture that makes this dish so special.

Final Thoughts

I truly believe that once you try these Roasted Brussels Sprouts with Red Peppers and Shallots, they’re going to become a go-to side in your cooking routine. They’re simple to make, packed with flavor, and bring that warm, inviting color to your table that everyone will love. So grab your veggies and oven-ready pan, and treat yourself to this delicious, comforting dish—you won’t regret it!

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