Brussels sprouts often get a bad rep, but consider giving these tiny, leafy green buds another shot as they are a delectable treat when roasted until crispy. Add red bell pepper, and you’ve got a colorful side dish that family and friends will love.

Brussels sprouts are high in protein compared to other green vegetables, and they’re rich in vitamin C and vitamin K, which boost bone health. Adding more Brussels sprouts to your diet may help decrease your risk of diabetes, joint inflammation, and heart disease.

Serves 4

1 bundle of Brussels sprouts (about 2 cups)
1 red, orange, or yellow bell pepper
2 tablespoons of olive oil
Sea salt to taste

Preheat oven to 400 degrees. Cut ends off of the Brussels sprouts. Discard top layer, if desired. Cut Brussels sprouts in half. Place them on a baking sheet. Remove stem and seeds from bell pepper, and slice into one-inch pieces. Add bell pepper to baking sheet with Brussels sprouts. Pour two tablespoons of olive oil over the vegetables. Sprinkle with your desired amount of sea salt. Toss vegetables in olive oil and sea salt until coated. Place the pan in the oven. Cook for 35-45 minutes, flipping the Brussels sprouts about every 10 minutes to prevent sticking. Once crisp and golden brown to your liking, serve and enjoy. Don’t be surprised if you want seconds!

This recipe is approved by Judy Siebart, a WVU Medicine dietitian.

Interested in one-on-one nutrition counseling? Call 855-WVU-CARE.