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Fresh dill and chives bring summer freshness to this easy dish!
I have really been into brussel sprouts lately and finding ways to make them delicious! Because, let’s be honest, they aren’t always delicious… But roasted is one way I definitely enjoy them, and I felt like adding these sweet bell peppers and the red wine vinegar was the perfect balance to their slightly bitter taste!
The fresh dill and chives gave fresh and light notes that make this a great side dish for the summer! Plus, this is like, SO easy to make it’s stupid. Image may be NSFW.
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The Innards:
- 1 lb (4 cups) Brussel Sprouts, halved
- 4-5 mini (or 2 regular size) Bell Peppers, sliced
- 2 TBSP Olive Oil
- 1 TSBP Red Wine Vinegar
- 2 TBSP fresh Dill, minced
- 2 TBSP fresh Chives, minced
- S+P
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Serves: 4
Calories Per Serving (1/4): 110, Fat: 7, Carbs: 10, Protein: 4
How to Make The Sprouts:
1. Preheat the oven to 400 degrees.
2. Halve and wash your brussel sprouts, then dry them.
3. Seed and slice your peppers.
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4. Toss the sprouts and peppers in the olive oil, vinegar, and salt and pepper, then place in a baking dish.
5. Cook in oven for 35-40 minutes until everything is nicely browned.
6. Remove from oven and mix in the fresh dill and chives, then serve and enjoy!Image may be NSFW.
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Bon Appétit!
Filed under: Healthy Eats, Sides Tagged: food, healthy recipes, meatless monday, roasted brussel sprouts and bell peppers, roasted sprouts and peppers, vegan, vegetarian Image may be NSFW.
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