Caramelized Brussels Sprouts with Onion and Poblano Peppers

If you gave me a split second to tell you my favorite vegetable I would have to go with Brussels Sprouts. I can’t get enough of them. If you are thinking you don’t like brussels sprouts then let me explain why I think you should (I’m on a mission to get everyone to love them). There are two different ways to cook brussels sprouts and they yield very different flavor results. People who say they don’t like brussels sprouts usually grew up with eating them whole and steamed in water. If you cut them in half and roast them, the result is this extremely caramelized and delicious vegetable that resembles nothing in flavor to the steamed version. I could probably eat my body weight in roasted brussels sprouts!! Well, not in reality, but that’s how much my mind and tummy love this vegetable. Do I have you convinced yet to try roasted brussels?

This recipe is a variation on my classic Roasted Brussels Sprouts recipe (click here for the recipe). This recipe has a little kick because of the poblano peppers. Or if you aren’t a spicy person, a lot of kick. This is my warning to you! You can use less poblano pepper if you want a milder dish.

Poblano peppers are a mild chili pepper from Mexico. The heat of each poblano pepper varies and they can be a mild to medium heat. When the poblano chills are dried they are known as ancho chilies. When I use a poblano pepper I make sure to dice them vs cut them in strips to cut down on the heat a little bit so I don’t have to be eating huge pieces of peppers. But, once again, this is totally up to you!! 

 

Ingredients

1 pound brussels sprouts, loose leafs and stems removed, cut in half

1 medium onion, cut in strips

2 poblano peppers, diced

2 Tablespoons of coconut oil

salt and pepper to taste

 

Directions

• Preheat the oven to 400 degrees 
• In a bowl combine the brussels sprouts, onion, poblano peppers
• Add the coconut oil to the bowl. You can add it melted or in pieces. Once you put it in the oven it will melt quickly
• Sprinkle with salt and pepper and stir to combine
• Spread the brussels sprouts on a cookie sheet or casserole dish 
• Roast in the oven for 30-40 minutes until the edges of the brussels sprouts start to caramelize