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.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Vegetarian

Keyword bell peppers, brussels sprouts, easy, holiday side dish, quick and easy

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 153kcal

Author Robin Miller

Equipment

Cast Iron Skillet

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

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.

Nutrition