Balsamic Roasted Brussels Sprouts with a Twist
Sweet and Savory Brussel Sprouts!
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 2lbs Brussels Sprouts, Fresh
  • 3large Tri-Color Sweet Bell Peppers
  • 1large Red Onion
  • 2/3cups Balsamic Vinegar Glaze(or 4% reduced vinegars)
  • 2/3cups Dijon Mustard(low sodium)
  • 2tsp Smoked Paprika
  • 1/2tsp Chipotle Pepper
  • 1/4tsp Cinnamon
  1. Preheat oven to 400F. Line two cookie sheets with parchment paper.
  2. Trim, cut, and rinse Brussels Sprouts. Drain sprouts on paper towel. Chop Sweet Bell Peppers and Onions. Set aside.
  3. In a very large mixing bowl, whisk together the reduced Balsamic Vinegar, Dijon Mustard, and Spices. Add the veggies to the bowl and mix until all veggies are coated. Place balsamic coated veggies on the parchment lined cookie sheets, single layered.
  4. Roast in the oven for 35 minutes. Remove from oven. Toss the veggies. Return to oven and roast another 10 minutes. Remove from oven and serve! Don’t worry about any of the blackened pieces. They are the best parts!
Recipe Notes

Taste even better the next day “cold” straight from the fridge!

Recipy by Get2dRoot Health and Wellness