Bejeweled Brussels

This recipe graciously stolen for inspiration from GlutenFreeHappyTummy.

-4

The Goods
About 15 brussels sprouts, halved
1 red pepper sliced
60 grapes

The Gettin’
1. Preheat oven to 400 degrees. Place your red pepper slices in a  mixing bowl and stir with olive oil. (Don’t season with salt and pepper yet.)
2. Then place oiled pepper slices on baking sheet that’s been lined with tin foil and drizzled olive oil.
3. Roast for 30 minutes, flipping once at 15 minutes. When you flip them after 15 minutes, add the grapes to the sheet and bake them with the peppers for the remaining 15 minutes.
4. While they are roasting, cook your brussel sprouts with olive oil cut side down in a single layer of a large skillet. Let them sit and form a crust for about 4 minutes. Flip and let the other side brown. Finish sprouts with generous salt and pepper!
5. Mix the sprouts with the red peppers and grapes!

The Take
Seriously, you will not believe your mouth!  MY FRIENDS, IT DOES NOT MATTER IF YOU LIKE BRUSSEL SPROUTS OR NOT! This vegetable side is intricately balanced in flavor, a perfect fresh and sweet combination! There is a great sweetness added to the brussel sprouts that made the sprout haters at the table go gaga!  Everyone at the table agreed that this side was heavenly! Recommending to anyone? Yes, yes we are…

Total Time:  50 minutes
Prep –5 minutes
Cook
– 45 minutes

Yield:  4 servings

Level: Easy

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