Fajita Brussels Sprouts with Homemade Sauce
You could be eating these fajita Brussels sprouts and vegetables in 35 minutes.
These roasted Brussels sprouts and fajita-style vegetables make such a beautiful side dish.
The vibrant colors from the vegetables, and the cut cherry or teardrop tomatoes are so appetizing and pretty.
The vegetables, marinated in a quick and easy homemade fajita sauce taste wonderful.
About Serving
After the Brussels sprouts and vegetables are roasted and removed from the oven, the dish is topped with cut cherry or teardrop tomatoes.
I like to use a variety of colors of these tomatoes when I can find them in the store because they add even more color and contrast to the dish.
This side dish can be served right out of oven in the shallow baking pan that they’re roasted in (one less serving dish to wash is a good thing).
And the whole dish can be ready to serve within just 35 minutes.
Here are more Brussels sprouts recipes you may like “Bourbon and Maple Brussels Sprouts with Pear and Feta“, “Brussels Sprouts with Chickpeas and Garlic” and “Roasted Garlic and Vegetable Cheese Bread“.
Let’s check out the ingredients.
Fajita Sauce – garlic, olive oil, cumin, salt, pepper, lime, onion powder, Worcestershire sauce, and sugar
Brussels Sprouts – Brussels sprouts, red onion, jalapeno pepper, red and green bell peppers and cherry tomatoes
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Fajita Sauce:
In a medium-size bowl, add the olive oil,
chopped garlic,
cumin,
salt,
pepper,
onion powder,
Worcestershire sauce,
sugar,
and lime juice.
Whisk together and set aside.
For the Brussels Sprouts:
Preheat the oven to 375 degrees F.
In a large bowl add the red…
…and green bell peppers.
Then add the…
…onions, garlic,
…and…
…jalapeno.
In the bowl,
add the Brussels sprouts and…
…the fajita sauce.
Stir together until the veggies are coated with the fajita sauce.
In a large shallow baking pan or dish, add the veggies and any remaining sauce.
Spread the vegetables out as much as possible so not to overcrowd them.
Bake in a preheated oven until the vegetables are roasted (about 15 to 20 minutes).
Remove from the oven and top with fresh cut cherry tomatoes and serve while warm.
Thank you so much for stopping by CCC!
More Vegetable Recipes You May Like:
Garlic Wasabi and Sage Green Beans
Jalapeno Garlic Zucchini with Brown Rice
Brussels Sprouts with Olive Oil and Garlic
Baby Bok Choy with Garlic and Ginger
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Fajita Brussels Sprouts {Homemade Sauce}
Ingredients
For the Fajita Sauce:
- 3 tablespoons olive oil
- 2 cloves garlic chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 lime juiced
- 1/2 teaspoon onion powder
- 3 teaspoons Worcestershire sauce
- 1 tablespoon sugar
For the Brussels Sprouts:
- 12 Brussels sprouts cut in half lengthwise
- 1/2 of a whole red onion sliced
- 1 jalapeno pepper seeds and stem removed, chopped
- 1 red bell pepper seeds removed and cut in thin strips
- 1 green bell pepper seeds removed and cut in thin strips
- 2 cloves garlic sliced lengthwise
- Fajita sauce
- 8 cherry or teardrop tomatoes cut in half (yellow and/or red)
Instructions
For the Fajita Sauce:
- In a medium size bowl, add olive oil, chopped garlic, cumin, salt, pepper, onion powder, Worcestershire sauce, sugar, and lime juice. Whisk together and set aside.
For the Brussels Sprouts:
- Preheat the oven to 375 degrees F.
- In a large bowl, add the Brussels sprouts, onion, jalapeno, red and green bell peppers, garlic and fajita sauce. Stir together until the veggies are coated with the fajita sauce.
- In a large shallow baking pan or dish, add the veggies and any remaining sauce. Spread the veggies out so not to overcrowd them.
- Bake in a preheated oven until the vegetables are roasted (about 15 to 20 minutes). Remove from the oven, top with fresh cut cherry tomatoes and serve.
