Brussels Sprouts and Red Pepper
Brighten up your dinner table with this vibrant and flavor-packed Brussels Sprouts and Red Pepper recipe, a quick and healthy side dish that's as delightful to the eyes as it is to the palate. Featuring crispy, golden-brown Brussels sprouts paired with tender strips of sweet red bell pepper, this dish is elevated by the bold flavors of fresh garlic and a hint of zesty lemon juice. A touch of red pepper flakes adds just the right amount of heat for those who love a spicy kick. Ready in just 25 minutes, this easy skillet recipe uses simple ingredients and minimal effort, making it perfect for busy weeknights or an elegant addition to holiday feasts. Whether served alongside grilled proteins or as part of a plant-based meal, this vibrant medley of caramelized veggies is bound to become a crowd-pleasing favorite. Keywords: Brussels sprouts recipe, red bell pepper recipe, healthy side dish, quick vegetable recipe.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 1 medium Red bell pepper
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Lemon juice
- 0.25 teaspoons Red pepper flakes (optional for heat)
Instructions
Trim the Brussels sprouts by cutting off the tough ends and removing any yellow or damaged outer leaves. Slice them in half lengthwise.
Wash and thinly slice the red bell pepper into strips approximately 1/4-inch wide.
Peel and mince the garlic cloves.
In a large skillet or frying pan, heat the olive oil over medium-high heat.
Once the oil is hot, add the Brussels sprouts, cut side down, in a single layer. Let them cook undisturbed for 3-4 minutes until the cut sides are golden brown and caramelized.
Add the red bell pepper slices to the skillet and stir. Cook for an additional 5 minutes, stirring occasionally, until the bell pepper softens and the Brussels sprouts are tender but still slightly crispy.
Reduce the heat to medium and add the minced garlic to the skillet. Stir frequently for 1-2 minutes, ensuring the garlic doesn’t burn.
Season with salt, black pepper, and red pepper flakes (if using). Stir to combine evenly.
Remove the skillet from heat and drizzle with lemon juice for a fresh, zesty finish. Adjust seasoning to taste.
Transfer the Brussels sprouts and red peppers to a serving dish and serve immediately as a flavorful side or as part of a main dish.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 16.4 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 324 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
