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Roasted Brussels Sprouts with Red Peppers and Shallots Recipe

Roasted Brussels Sprouts with Red Peppers and Shallots Recipe
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★★★★★

5 from 25 reviews

Deliciously caramelized roasted Brussels sprouts with sweet red peppers and tender shallots, tossed in olive oil and finished with a touch of balsamic vinegar for a perfect balance of flavors. This simple, healthy side dish is perfect for any meal and brings a delightful roasted depth to your vegetables.

Ingredients

Scale

Vegetables

  • 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

Seasonings

  • 2 tsp balsamic vinegar
  • Coarse salt, to taste
  • Ground black pepper, to taste
  • 3–4 tbsp olive oil or melted coconut oil (additional if needed)

Instructions

  1. Preheat the oven: Set your oven to 425 degrees F (220 C) to prepare for roasting the vegetables evenly and thoroughly.
  2. Prepare and toss vegetables: In a large bowl, combine the halved Brussels sprouts, sliced shallots, and chunked bell peppers. Drizzle with 3-4 tablespoons of olive oil or melted coconut oil, tossing to coat all the vegetables lightly but thoroughly. Add more oil as needed to ensure even coating. Season generously with coarse salt and ground black pepper.
  3. Roast the vegetables: Spread the vegetable mixture evenly on a rimmed baking sheet, taking care not to overcrowd. Place the sheet in the preheated oven and roast for 15 minutes until the edges start to brown, indicating caramelization. Stir the vegetables gently to turn them and continue roasting for an additional 15-20 minutes, or until they are tender and nicely browned on all sides.
  4. Finish with balsamic vinegar and serve: Remove the baking sheet from the oven and immediately drizzle the roasted vegetables with 2 teaspoons of balsamic vinegar. Toss lightly to combine the flavors and serve the dish hot for the best taste experience.

Notes

  • You can substitute coconut oil for olive oil if you prefer a different flavor or a dairy-free option.
  • For a nuttier taste, add toasted pine nuts or walnuts just before serving.
  • To make this dish vegan and gluten-free, ensure the oil and vinegar used are certified, which they typically are.
  • If you prefer a spicier kick, sprinkle some crushed red pepper flakes before roasting.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently to retain crispness.

Nutrition

Keywords: roasted Brussels sprouts, roasted red peppers, shallots, balsamic vinegar, vegan side dish, healthy vegetables, roasted vegetables

Find it online: https://kitchenbyclara.com/roasted-brussels-sprouts-with-red-peppers-and-shallots-recipe/