Introduction

Roasted Brussels Sprouts with Red Peppers and Shallots is a vibrant and flavorful side dish that’s simple to prepare. The combination of caramelized Brussels sprouts, sweet bell peppers, and tender shallots tossed with balsamic vinegar makes for a perfect complement to any meal.

The image shows a white bowl filled with roasted Brussels sprouts and sliced carrots. The Brussels sprouts have a golden-brown, slightly charred outer layer, with some pieces cut in halves showing their green, soft inner texture. Thin slices of bright orange carrot are mixed evenly throughout, adding a pop of color. A dark sauce is being poured gently over the vegetables, creating small shiny spots on the surface. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pints Brussels sprouts, trimmed and halved (about 1 lb)
2 large shallots, cut into slices
2 red or orange bell peppers, cut into 2-inch chunks
2 tsp. balsamic vinegar
Coarse salt and ground pepper, to taste
3-4 tablespoons olive oil or melted coconut oil

Instructions

Step 1: Preheat your oven to 425 degrees F (220 C).
Step 2: In a large bowl, toss the Brussels sprouts, bell peppers, and shallots with 3-4 tablespoons of oil, adding more if needed to lightly coat all the vegetables evenly.
Step 3: Spread the vegetable mixture evenly on a rimmed baking sheet. Sprinkle generously with coarse salt and ground pepper.
Step 4: Roast in the oven for 15 minutes until the vegetables start to brown.
Step 5: Carefully stir the vegetables, then continue roasting for another 15-20 minutes until they are nicely browned and tender.
Step 6: Remove from the oven and drizzle with balsamic vinegar. Toss gently to combine.
Step 7: Serve immediately while warm.

Tips & Variations

For added flavor, sprinkle some toasted pecans or walnuts over the finished dish.
Try using different colored bell peppers for a more colorful presentation.
If you prefer a sweeter touch, add a drizzle of honey along with the balsamic vinegar.
Use coconut oil for a subtle tropical note and a dairy-free option.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven to maintain their crispness. Avoid microwaving if possible, as it can make them soggy.

How to Serve

A white bowl filled with roasted Brussels sprouts and sliced orange carrots. The Brussels sprouts are browned and crispy on the outside with bright green centers, layered with thin, soft slices of carrot scattered evenly throughout. A dark sauce is being poured over the vegetables from above, adding a glossy texture. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can prep the vegetables and store them in the fridge before roasting, but it’s best to roast them fresh for optimal texture and flavor.

Can I use frozen Brussels sprouts instead of fresh?

Fresh Brussels sprouts are preferable for roasting, as frozen ones tend to become mushy. If using frozen, thaw and dry them thoroughly before roasting, and expect a softer texture.

Roasted Brussels Sprouts with Red Peppers and Shallots Recipe

Print Recipe

★★★★★

4.7 from 119 reviews

This vibrant recipe features tender roasted Brussels sprouts combined with sweet red bell peppers and aromatic shallots, all enhanced by a drizzle of balsamic vinegar. Perfect as a flavorful side dish, this recipe brings a delightful balance of caramelized vegetables with a hint of tangy sweetness, making it an ideal accompaniment to any meal.

Author: Maya
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Gluten Free

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 Others

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

Preheat the oven: Set your oven to 425°F (220°C) to allow it to reach the high temperature needed for roasting.
Prepare the vegetables: Toss the trimmed and halved Brussels sprouts, sliced shallots, and bell pepper chunks with 3-4 tablespoons of olive or melted coconut oil until all pieces are lightly coated. Add more oil if necessary.
Season and arrange: Spread the coated vegetables evenly on a rimmed baking sheet. Liberally sprinkle coarse salt and ground black pepper over the mixture to season it well.
Initial roasting: Place the baking sheet in the preheated oven and roast for 15 minutes, allowing the vegetables to start browning.
Stir and continue roasting: Carefully stir the vegetables to redistribute them, ensuring even cooking. Return to the oven and roast for an additional 15-20 minutes until the vegetables are nicely browned and tender.
Add balsamic vinegar and serve: Remove the baking sheet from the oven, drizzle the roasted vegetables with 2 teaspoons of balsamic vinegar, and toss gently to combine. Serve immediately while warm.

Notes

Use a rimmed baking sheet to prevent any vegetables or oil from spilling during roasting.
Adjust oil quantity based on desired crispness and coating.
For added flavor, consider sprinkling some crushed red pepper flakes before roasting.
If you prefer a softer texture, reduce the roasting time slightly.
Leftovers can be refrigerated and gently reheated; however, they are best enjoyed fresh.

Keywords: brussels sprouts, roasted vegetables, gluten-free side dish, healthy side, balsamic roasted vegetables