Roasted 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
Scale
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
