Brussels Sprouts and Bell Pepper Medley

This vibrant dish features roasted Brussels sprouts tossed with sautéed green bell peppers and fresh diced tomatoes, all brought together with a drizzle of balsamic glaze. The combination of earthy Brussels sprouts, sweet green bell peppers, and juicy tomatoes creates a delightful balance of flavors and textures, making it a perfect side dish for any meal. This recipe is vegetarian and packed with nutrients, offering a satisfying way to enjoy vegetables.

Ingredients:

• 1 lb Brussels sprouts, halved
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, drained
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon balsamic glaze
• 1 teaspoon dried Italian herbs (oregano, basil, thyme)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast the Brussels sprouts in the oven for about 20-25 minutes, or until they are golden brown and crispy on the outside.
4. While the Brussels sprouts are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
5. Add the minced garlic and diced green bell pepper to the skillet, sautéing until the bell pepper is tender, about 5-7 minutes.
6. Add the drained diced tomatoes and dried Italian herbs to the skillet, cooking for an additional 3-4 minutes until heated through.
7. Once the Brussels sprouts are done, remove them from the oven and add them to the skillet, tossing everything together gently.
8. Drizzle with balsamic glaze before serving.