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Roasted Brussels Sprouts Recipe

Roasted Brussels Sprouts Recipe
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★★★★★

5.3 from 13 reviews

A simple and delicious recipe for roasted Brussels sprouts with colorful bell peppers and shallots, tossed in olive oil and balsamic vinegar for a flavorful side dish that’s perfect for any meal.

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

Other Ingredients

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

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) to prepare for roasting the vegetables evenly and to achieve a nice caramelization.
  2. Toss Vegetables: In a large bowl, combine the Brussels sprouts, bell peppers, and shallots with 3-4 tablespoons of olive or coconut oil. Toss them thoroughly until all pieces are lightly coated. Add more oil if necessary for even coverage.
  3. Season and Arrange: Spread the coated vegetables evenly on a rimmed baking sheet. Sprinkle generously with coarse salt and ground black pepper to enhance the flavors during roasting.
  4. First Roast: Place the baking sheet into the preheated oven and roast for 15 minutes. This initial high heat will start browning the veggies and intensify their natural flavors.
  5. Stir and Continue Roasting: Carefully stir the vegetables to ensure even roasting on all sides. Return the pan to the oven and roast for an additional 15-20 minutes until the Brussels sprouts and peppers are nicely browned and tender.
  6. Finish with Vinegar: Remove the vegetables from the oven and drizzle evenly with 2 teaspoons of balsamic vinegar. Toss gently to coat, adding a tangy sweetness that complements the roasted flavors.
  7. Serve: Serve the roasted Brussels sprouts immediately as a flavorful side dish to complement your main course.

Notes

  • You can use either olive oil or melted coconut oil depending on your flavor preference or dietary needs.
  • For extra crispiness, avoid overcrowding the baking sheet; use two sheets if needed.
  • Adjust salt and pepper according to your taste.
  • Roasted Brussels sprouts pair well with a sprinkle of grated Parmesan or a dash of chili flakes for variation.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven to maintain crispness.

Nutrition

Keywords: Roasted Brussels sprouts, Brussels sprouts recipe, roasted vegetables, healthy side dish, balsamic roasted Brussels sprouts, easy vegetable recipe

Find it online: https://cookcrisis.com/roasted-brussels-sprouts-recipe/