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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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★★★★★

4.9 from 18 reviews

A vibrant and flavorful side dish featuring roasted Brussels sprouts, red peppers, and shallots, lightly coated with olive oil and finished with a tangy balsamic vinegar drizzle. Perfectly caramelized and seasoned, this easy-to-make recipe highlights the natural sweetness of the vegetables with a subtle savory touch.

Ingredients

Scale

Vegetables

  • 3 pints Brussels sprouts, trimmed and halved (about 1 lb)
  • 2 large shallots, sliced
  • 2 red or orange bell peppers, cut into 2 inch chunks

Seasoning and Oil

  • 3–4 tablespoons olive oil or melted coconut oil (plus more if needed)
  • 2 teaspoons balsamic vinegar
  • Coarse salt, to taste
  • Ground black pepper, to taste

Instructions

  1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) to ensure it reaches the right temperature for perfect roasting.
  2. Prepare Vegetables: In a large bowl, toss the halved Brussels sprouts, sliced shallots, and chunky bell peppers with 3-4 tablespoons of olive or coconut oil, making sure all vegetables are lightly but evenly coated. Add additional oil if necessary.
  3. Season: Spread the coated vegetables out evenly on a rimmed baking sheet. Sprinkle liberally with coarse salt and freshly ground black pepper to enhance the flavors during roasting.
  4. Initial Roasting: Place the baking sheet in the preheated oven and roast the vegetables for 15 minutes until they begin to brown.
  5. Stir and Continue Roasting: Carefully stir the veggies to ensure even browning and roast for an additional 15 to 20 minutes, or until the Brussels sprouts are tender and caramelized.
  6. Finish and Serve: Remove the pan from the oven and immediately drizzle the roasted vegetables with balsamic vinegar to add a tangy finish. Serve hot for the best flavor and texture.

Notes

  • For an extra depth of flavor, add a sprinkle of crushed red pepper flakes before roasting.
  • Make sure not to overcrowd the pan to allow even roasting and caramelization.
  • You can substitute shallots with thinly sliced red onions if preferred.
  • This dish is best served immediately but can be stored in an airtight container in the fridge for up to 2 days.
  • To keep it vegan and keto-friendly, use coconut oil and check labels on vinegar for additives.

Nutrition

Keywords: roasted Brussels sprouts, roasted peppers, shallots, balsamic vinegar, easy vegetable side dish, healthy roasted vegetables

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