Roasted Brussels and Red Peppers
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- 1 lb brussels sprouts stemmed and halved
- 2 red bell pepper cut into 1 inch pieces
- 3 Tbsp extra virgin olive oil
- 1 tsp kosher salt
Preheat oven to 400.
Toss brussels sprouts, peppers, and oil in a medium bowl until vegetables are well coated.
Arrange veggies in a single layer on a parchment-lined baking sheet. Sprinkle with salt.
Bake at 400 for 25-30 minutes, or until peppers are soft and sprouts are browned and tender.