Roasted Brussels Sprouts with Red Peppers and Shallots Recipe

If you’re craving a vibrant, flavorful side dish that brings a perfect balance of sweetness, earthiness, and just the right amount of char, then Roasted Brussels Sprouts with Red Peppers and Shallots is exactly what you need. This recipe transforms humble Brussels sprouts into a caramelized, tender delight, complemented beautifully by the sweetness of red peppers and the subtle pungency of shallots. Every bite bursts with texture and color, making it a guaranteed crowd-pleaser at any table.

Ingredients You’ll Need

These ingredients are straightforward but crucial, each bringing its own unique flair to the dish. Their simplicity allows the natural flavors to shine while contributing essential texture, color, and brightness.

• Brussels sprouts (3 pints, trimmed and halved, about 1 lb): The star of the dish, offering a hearty, slightly nutty base for roasting.
• Shallots (2 large, sliced): Bring a gentle sweetness and delicate aroma that soften and caramelize wonderfully during roasting.
• Red or orange bell peppers (2, cut into 2-inch chunks): Add vibrant color and a sweet, juicy contrast to the sprouts’ earthiness.
• Balsamic vinegar (2 teaspoons): A touch of acidity and depth that elevates the dish with a subtle tangy finish.
• Coarse salt and ground pepper: Essential seasoning to enhance and balance all the flavors perfectly.
• Olive oil or melted coconut oil (3-4 tablespoons): Helps achieve that gorgeous golden roast while keeping everything tender and moist.

How to Make Roasted Brussels Sprouts with Red Peppers and Shallots

Step 1: Preheat the Oven

Start by preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius). The high temperature is key to getting those Brussels sprouts and vegetables beautifully browned and slightly crispy on the edges without becoming mushy.

Step 2: Toss the Vegetables in Oil and Season

In a large bowl, combine the halved Brussels sprouts, sliced shallots, and chunky red peppers. Drizzle them with 3 to 4 tablespoons of olive or melted coconut oil, tossing well enough to ensure every piece is lightly coated. Don’t be shy with the coarse salt and freshly ground pepper – seasoning is what will bring all the flavors alive.

Step 3: Roast and Stir

Spread the tossed veggies evenly on a rimmed baking sheet so they roast rather than steam. Place the pan in the oven and roast for about 15 minutes until you see the edges start to brown. Carefully stir the mixture, then return it to roast for another 15 to 20 minutes until everything is tender and beautifully caramelized.

Step 4: Drizzle with Balsamic Vinegar and Serve

Once the Roasted Brussels Sprouts with Red Peppers and Shallots have that perfect golden finish, remove the pan from the oven and immediately drizzle with the balsamic vinegar. Toss gently to combine and serve hot to enjoy the full depth of flavors and textures.

How to Serve Roasted Brussels Sprouts with Red Peppers and Shallots

Garnishes

Enhance your dish by sprinkling toasted pine nuts or slivered almonds on top for a delightful crunch. A light grate of parmesan cheese adds a savory touch, or try a sprinkle of fresh chopped parsley or thyme for a pop of herbal brightness that complements the roasted veggies.

Side Dishes

These roasted sprouts make a fantastic partner to roasted chicken or grilled salmon, adding a rich vegetable note to the plate. On a vegetarian menu, serve alongside creamy mashed potatoes or a grain salad for a hearty, balanced meal.

Creative Ways to Present

For a crowd, serve the Roasted Brussels Sprouts with Red Peppers and Shallots in a beautiful ceramic bowl with lemon wedges on the side to squeeze over the top. You can also toss them with cooked quinoa or farro to create a warm, colorful salad or enjoy them as a topping for a flatbread pizza for an unexpected veggie-packed twist.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The roasted veggies keep their flavor well, making them a great option for next-day lunches or a quick side during the week.

Freezing

While you can freeze roasted Brussels sprouts with red peppers and shallots, be aware that the texture may soften slightly upon thawing. If you do freeze, use a freezer-safe container or bag and consume within 2 months for the best quality.

Reheating

Reheat gently in a skillet over medium heat or in a 350°F oven to regain some of the original crispness without drying them out. Avoid microwaving if possible, as it can make the sprouts soggy.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts yield the best texture, frozen can work in a pinch. Just make sure to thaw and thoroughly dry them before roasting to prevent steaming.

What oil is best for roasting?

Olive oil is my favorite for the flavor it imparts, but melted coconut oil is a wonderful alternative if you want a slightly different twist or need a dairy-free option.

Can I add other vegetables?

Absolutely! Carrots, cauliflower, or even thinly sliced fennel would roast nicely alongside and add extra flavors and colors to the dish.

Is this recipe gluten-free and vegan?

Yes! This dish is naturally gluten-free and vegan when you use a plant-based oil like olive or coconut oil and omit any cheese garnishes.

How do I get the Brussels sprouts crispy?

Make sure your oven is hot and the veggies are spread out in a single layer without overcrowding. Tossing halfway through cooking helps them brown evenly and develop crisp edges.

Final Thoughts

Roasted Brussels Sprouts with Red Peppers and Shallots is one of those magic recipes that effortlessly brightens any meal with its beautiful colors, rich roasted flavors, and satisfying textures. Whether you’re a Brussels sprouts enthusiast or a newcomer, this dish invites you to enjoy these veggies in a whole new way. Give it a try and watch how quickly it becomes a favorite side!

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