Roasted Brussels Sprouts & Peppers

Roasting brings out flavours unknown to your mouth. Some vegetables become sweeter, others savoury, but regardless the textures change significantly.

Brussels sprouts… they can’t be as bad as people say, right?


Roasting turns the sprouts outer shells crispy and whatever ingredients are used to marinate the sprouts becomes their flavour.

Peppers become extremely soft and sweet. Just remember to tear off the outer skin. Once cooled, roasted peppers are great to use as the base of a pureed red pepper soup or as an addition to an antipasti platter with olives, meats, and high quality cheeses.


  • ~10 Brussels sprouts, sliced in half (cut off the brown bottoms)
  • 2 red peppers, deseeded and sliced into 4
  • Extra virgin olive oil
  • Black pepper

How to:

  1. Preheat the oven to 450F. Prepare a cookie sheet.
  2. In a bowl, mix together vegetables, oil, and black pepper. Stir to cover.
  3. Lay vegetables onto in a single layer onto the cookie sheet. Place in preheated oven for ~10 minutes. Flip all vegetables with a spatula. Continue to cook in intervals of 5 minutes until the red peppers are charred and the Brussels sprouts are browned (not burned completely; see photos above).
  4. Remove from heat. Place peppers in a bowl and cover the top of the bowl with Saran wrap. Once cooled down completely, peel off the charred skins.

Make it a meal:

  • Use as a side vegetable along mashed yams and chicken.
  • Use red peppers in an antipasti dish. Pair with olives and high quality meats and cheeses.

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