Roasted Brussels Sprouts with Red Peppers & Shallots Recipe
Introduction
Roasted Brussels sprouts with red peppers and shallots make a deliciously simple and flavorful side dish. The roasting process brings out their natural sweetness and adds a satisfying caramelized texture. It’s perfect for everyday meals or holiday gatherings.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 red bell pepper, sliced into strips
- 2 shallots, peeled and quartered
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). In a large bowl, combine the Brussels sprouts, red bell pepper strips, and shallots.
- Step 2: Drizzle the olive oil over the vegetables, then sprinkle with salt and pepper. Toss everything thoroughly to coat evenly.
- Step 3: Spread the vegetables out in a single layer on a baking sheet.
- Step 4: Roast for 25 to 30 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized with golden-brown edges.
- Step 5: Remove from the oven and transfer to a serving dish. Adjust seasoning if needed and serve warm.
Tips & Variations
- For extra flavor, sprinkle with a little balsamic vinegar or squeeze fresh lemon juice before serving.
- Try adding minced garlic or a pinch of red pepper flakes for a spicy kick.
- Use baby Brussels sprouts for a quicker roast time and more delicate texture.
Storage
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven to retain crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Frozen Brussels sprouts can be used, but be sure to thaw and pat them dry before roasting to avoid steaming instead of caramelizing.
How do I know when the Brussels sprouts are done roasting?
The Brussels sprouts should be tender when pierced with a fork and have golden-brown, caramelized edges indicating they are fully roasted.
PrintRoasted Brussels Sprouts with Red Peppers & Shallots Recipe
This Roasted Brussels Sprouts with Red Peppers & Shallots recipe features tender, caramelized vegetables with a perfect balance of savory and sweet flavors. Roasting brings out the natural sweetness in the Brussels sprouts, red bell pepper, and shallots, making it a delightful side dish that’s simple yet flavorful.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 lb Brussels sprouts, trimmed and halved
- 1 large red bell pepper, seeded and sliced
- 2 medium shallots, peeled and sliced
Seasonings & Oils
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting and caramelizing the vegetables.
- Prepare Vegetables: Trim and halve the Brussels sprouts, seed and slice the red bell pepper, and peel and slice the shallots evenly for uniform cooking.
- Toss with Oil and Seasoning: In a large bowl, combine the Brussels sprouts, red bell pepper, and shallots. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss everything thoroughly to coat the vegetables evenly.
- Arrange on Baking Sheet: Spread the vegetables out in a single layer on a large rimmed baking sheet. Avoid overcrowding to ensure even roasting and caramelization.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through. Roast until the Brussels sprouts are tender and all vegetables develop a nice caramelized golden-brown color.
- Serve Warm: Remove from the oven and serve immediately as a delicious side dish to complement your meal.
Notes
- For extra flavor, sprinkle with a bit of balsamic vinegar or lemon juice before serving.
- You can add a pinch of red pepper flakes for heat if desired.
- Leftovers store well in the fridge for up to 3 days and can be reheated in a skillet to restore crispness.
Keywords: roasted brussels sprouts, red bell pepper, shallots, roasted vegetables, healthy side dish, vegetarian
