Roasted Brussels sprouts with Sweet Peppers & Bacon

Eating all the colours of the rainbow when it comes to fruits and vegetables can help boost your brain health and reduce your risk of heart disease.

Eating lots of colors may lower your risk of missing out on all vital nutrients, says Deanna Minich, functional nutritionist at the University of Western States in Portland, Oregon.

Eating a colorful diet can also help people avoid possible adverse effects of eating too much of one food, says Tian-shin Yeh, research fellow in epidemiology at Harvard TH Chan School of Public Health.

All the colors found in fruits and vegetables indicates an abundance of specific nutrients, which are referred to as phytonutrients.

These phytonutrients are natural chemicals or compounds that help protect plants from germs, bugs, the sun’s harmful rays, and other threats.

And when we consume them these same colors protect our health in several ways.

Enough of the science and nutrition break down. Let’s eat, but first let’s make Roasted Brussels sprouts with Sweet Peppers & Bacon.

Roasted Brussels sprouts with Sweet Peppers & Bacon

1 1/2 cups quartered Brussels sprouts, ends removed

1 cup quartered mini sweet peppers, seeded and vain removed

3-4 slices smoked bacon, roughly chopped – should be about 1/2 – 3/4 cup

1 tablespoon olive oil

Himalayan salt and black pepper for seasoning

Put prepared vegetables into a large mixing bowl.

Next add salt and pepper to taste; add olive oil and mix till well incorporated.

Add chopped bacon to bowl and mix in.

Line a baking sheet with aluminum foil and spread vegetable mixture evenly over foil.

Roast in oven for 20-25 minutes, turning once half way through.

Remove from oven and spoon roasted mixture onto a serving platter. Plate with your favorite meat dish.

Now try this colorful side dish – Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries.

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