Last summer, thanks to the generosity of pals and neighbors, I ended up with a bumper crop of banana peppers. At the time, I came up with a tasty, orange-y Roasted Banana Pepper Vinaigrette that I continue to use often, not only for delicious green salads, but for dressing veggies like Spicy Roasted Brussels Sprouts. This recipe is also delicious with kale (add at step 4) and cauliflower (add at step 3) thrown in the mix. Play and enjoy!
Large glass roasting dish or oven-safe skillet
20 Brussels sprouts
1/4–1/2 batch of Roasted Banana Pepper Vinaigrette (see recipe for substitutions and use the rest of the batch for a delicious Green Citrus-y Salad)
1 tbsp unrefined, virgin coconut oil (warmed to liquid)
Pinch of fine-ground sea salt or more to taste
Fresh ground pepper to taste
Let’s get started.
1. Preheat oven to 350ºF.
2. Wash Brussels well…
…peel off outer leaves, cut off ends…
3. Scatter sprouts into a roasting dish, drizzle with oil and season with salt and pepper. Roast for 30 minutes.
…give sprouts a shake/stir in the pan so vinaigrette covers sprouts well, but don’t drown them—a little goes a long way.
Place back in oven and roast for 5–10 more minutes.
What’s your favorite way to enjoy Brussels sprouts? Tell us with a comment below.
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