Asian-Style Roasted Brussels Sprouts with Red Peppers and Shallots

Roasted Brussels sprouts have become a beloved side dish, celebrated for their ability to transform from humble greens to caramelized delights.

In our quest to elevate this versatile vegetable, we’ve infused an Asian-inspired twist into a classic recipe by adding red peppers and shallots.

The secret to this delightful dish lies in the use of toasted sesame oil and tamari sauce, which impart a rich, nutty flavor and umami depth that make this mix distinctly Asian-inspired.

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The Perfect Harmony of Flavors

The unique appeal of these Asian-style roasted Brussels sprouts lies in the careful balance of flavors.

The toasted sesame oil provides a warm, aromatic base that complements the natural nuttiness of the Brussels sprouts.

When roasted, these flavors intensify and create a caramelized exterior while keeping the inside tender and flavorful.

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Tamari sauce, a gluten-free cousin of soy sauce, adds an umami richness that enhances the overall taste profile.

Its deep savoriness anchors the dish, making it a fitting companion to the slightly sweet and crisp-tender red bell peppers and mellow shallots.

The integration of toasted sesame oil and tamari sauce into roasted Brussels sprouts transforms a familiar favorite into an Asian-style culinary adventure.

With its rich flavors this dish is sure to become a staple in any home cook’s repertoire as they promise to delight the taste buds and enliven any meal.

Asian-Style Roasted Brussels Sprouts with Red Peppers and Shallots

12 ounces Brussels sprouts, trimmed, sliced in 3’s vertically

1 large shallot, thinly sliced vertically

2 red bell peppers cut into large chunks (about 2-inches)

1 tablespoon olive oil

1 tablespoon toasted sesame oil

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1-2 teaspoons tamari sauce (adjust to personal taste)

Preheat oven to 425 degrees

Toss prepared vegetables with olive oil, sesame oil, salt and black pepper.

Spread mixture out evenly on a rimmed baking sheet.

Roast 15 minutes, until browned. Stir the vegetable mixture carefully, and roast for another 5-10 minutes or until browned.

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Remove pan from oven, and drizzle with tamari sauce and carefully mix together. Spoon mixture to a serving bowl and serve with your favorite protein.

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This Asian-Style Roasted Brussels Sprouts with Red Peppers and Shallots complements or pairs well with chicken or fish like salmon.

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