Brussels Sprouts with Bell Peppers and Parmesan
This gorgeous dish boasts caramelized Brussels sprouts, roasted bell peppers, and nutty parmesan cheese – nestled together under a sheen of olive oil and seasoning. Super easy, totally festive, and a must for the holidays and beyond!
How spectacular is this dish? The colors are so vibrant, which means it’s not only great for a holiday table, but it’s a fun way to enliven a weeknight meal. And since the dish requires very few ingredients and minimal work, it’s definitely perfect for any weeknight meal and/or larger gathering.
The seasoning is customizable too. In the recipe below, I call for either onion powder or garlic powder. I used onion powder because I used garlic in a few dishes that were being served at the same time. That’s the beauty of this dish, you can choose one or the other – or both (when using both, use 1/4 teaspoon each).
I also love this dish because there’s no fussing with raw vegetables. Not that Brussels sprouts are labor intensive, but they are much easier to trim and halve when they’re tender – that’s why we boil them in water first. Plus, you don’t lose as many leaves to the cutting board!
What if you’re staring with frozen Brussels sprouts? Simply reduce the boiling time to 1 minute, halve the sprouts, and proceed as directed.
Brussels Sprouts with Bell Peppers and Parmesan
Ingredients
- 1 1/2 pounds fresh Brussels sprouts, or frozen Brussels sprouts thawed
- 1 bell pepper, any color, seeded and sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons shredded parmesan cheese
- 1/2 teaspoon onion powder or garlic powder
- Salt and freshly ground black pepper
Equipment
Instructions
- Preheat the oven to 400 degrees.
- Bring a large pot of water to a boil. Add the Brussels sprouts and return to a boil. Cook for 4 to 5 minutes, until tender (when staring with frozen sprouts, boil for 1 minute).
- Drain and, when cool enough to handle, trim the stem ends and halve the sprouts lengthwise.
- Transfer the sprouts to a bowl, add the bell pepper slices and olive oil and toss to coat. Add the parmesan cheese, onion powder (or garlic powder), 1/2 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat.
- Transfer the mixture to a baking dish or cast iron pan and bake for 10 minutes, until the vegetables are golden brown.