📖 Instructions

1. Preheat your oven to 400°F (200°C). This high heat is crucial for achieving that desirable caramelized crust on the Brussels sprouts and peppers.
2. Wash and dry the Brussels sprouts thoroughly. Trim off the stem end and remove any outer leaves that are discolored or loose. Halve or quarter the larger sprouts so they're all roughly the same size for even cooking.
3. Wash and core the bell peppers. Remove the seeds and membranes. Cut the peppers into 1-inch pieces. I like to use a mix of red, yellow, and orange peppers for a colorful presentation, but feel free to use your favorite color.
4. In a large bowl, toss the Brussels sprouts and bell peppers with olive oil, minced garlic, salt, black pepper, and balsamic vinegar. Make sure everything is evenly coated with the oil and spices. Don't be shy with the seasonings – they really enhance the flavor of the vegetables.
5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
6. Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly charred, and the bell peppers are softened. Halfway through cooking, toss the vegetables to ensure even browning. Keep an eye on them to prevent burning.
7. Remove from the oven and transfer to a serving dish. Taste and adjust seasonings as needed. A sprinkle of red pepper flakes adds a nice kick, if you like a little heat.
8. Serve immediately and enjoy! These roasted vegetables are best when they're hot and crispy. They can be stored in the refrigerator for up to 3 days, but they may lose some of their crispness upon reheating. A quick toss in a hot skillet can help to revive them.