roasted brussels sprouts with sweet peppers

This is another great side dish recipe for roasted Brussels sprouts with sweet peppers! If you think you don’t like Brussels sprouts because you grew up with them being boiled, please do give roasted Brussels sprouts a chance!

(Family Features) It may sound contrary to your healthy eating plan, but the human body actually needs some types of fat for heart and brain health. One common source is cooking oil, such as olive oil.

Of the cooking oils most commonly used in North America, such as olive oil, canola oil, peanut oil and various vegetable oils, olive oil contains the most monounsaturated fat, which is widely recognized for its potential role in reducing the risk of coronary heart disease. In fact, beginning in 2016, olive oils will display the American Heart Association’s Heart Check-Mark* to alert consumers about olive oil’s heart-healthy benefits.

Experience the distinctive tastes of different varieties of olive oil in these delicious dishes and find more heart-healthy recipes at




Roasted Brussels Sprouts with Sweet Peppers


  • 2lb Brussels sprouts, bottoms trimmed, cut in half and outside leaves removed
  • 4 tablespoons extra virgin olive oil
  • 6 cloves garlic, chopped
  • 3 tablespoons fresh basil, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • salt and pepper to taste
  • 2 Large red sweet peppers, diced
  • 2 Large yellow sweet peppers, diced
  • 1 cup balsamic vinegar, reduced to light syrup


Heat oven to 375 F.

Combine Brussels sprouts with all ingredients except peppers and balsamic syrup. Toss Brussels sprout mixture and season to taste with salt and pepper.

Transfer mixture to sheet pan and roast in oven for 15 minutes. Stir sweet peppers into mixture and roast 5-10 minutes more.

Remove from oven and place on serving platter. Drizzle with balsamic syrup and serve immediately.

*Heart-Check Certification does not apply to recipes.
Source: North American Olive Oil Association