Brussels Sprouts And Red Pepper Recipe

These tender roasted Brussels sprouts and red peppers are a Thanksgiving must-have! Small Brussels sprouts ensure maximum tenderness. Elevate this simple side dish with a vibrant lemon garnish and crunchy toasted nuts. Serve with a balsamic glaze for those who prefer a tangy kick – or enjoy them plain for a deliciously roasted flavor. Perfect for a festive Thanksgiving feast!

Prep Time 15 mins
Cook Time 40 mins
Calories 187.7 kcal
Protein 11g
Rating 5.0 (1 Reviews)
Brussels Sprouts And Red Pepper 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Brussels Sprouts And Red Pepper

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How to Make Brussels Sprouts And Red Pepper

  1. Preheat oven to 400°F (200°C).
  2. Wash and trim 1 pound of small Brussels sprouts, halving or quartering larger ones.
  3. Cut 1 red bell pepper into bite-sized pieces.
  4. In a large bowl, toss Brussels sprouts and red pepper with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  5. Spread the mixture in a single layer on a baking sheet.
  6. Roast for 25-30 minutes, or until Brussels sprouts are tender and slightly caramelized, tossing halfway through.
  7. Remove from oven and garnish with the juice of 1/2 lemon and 1/4 cup toasted pecans or walnuts (optional).
  8. Serve immediately. Offer a small bowl of balsamic glaze on the side for those who wish to add it.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

23g

Fat

37g

Carbs

6g