Fajita Brussels Sprouts

If taste was based on the level of difficulty it took to make a recipe, these veggies would taste horrible.

Thank goodness that’s not how it works because these roasted Brussels sprouts, fajita style, are easy to make and also taste wonderful.

These Brussels sprouts are mixed with fajita veggies and sauce.

Then fresh cut cherry tomatoes are served on top of the warm veggies for a super simple and fresh side dish.

I like to use various colors of cherry and teardrop tomatoes when I can find them in the store.  The yellow ones are especially colorful in this dish.

A super simple and colorful side dish that can even be served right out of the pan are the perfect veggie treat.

Thank you so much for stopping by.

Now let’s check out the ingredients.

Brussels sprouts, red onion, jalapeno pepper, red and green bell peppers, garlic, cherry tomatoes, olive oil, cumin, salt, pepper, lime, onion powder Worcestershire sauce, and sugar.

Here’s how to make it.

Heat the oven to 375 degrees F.

For the fajita sauce:

In a medium-size bowl, add the olive oil,

chopped garlic,

cumin,

salt,

pepper,

garlic powder,

Worcestershire sauce,

sugar,

and lime juice.

Whisk together and set aside.

For the Brussels sprouts:

In a large bowl,

add the red…

…and green bell peppers.

Then add the…

…onions, garlic,

…and…

…jalapeno, and

Brussels sprouts.

Then,

Pour the fajita sauce in the bowl with the veggies.

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 as much as possible so not to overcrowd them.

Bake in a preheated oven until the veggies are roasted (about 15 to 20 minutes).  Remove from the oven and top with fresh cut cherry tomatoes and serve.

…and enjoy.

More veggie recipes:

Garlic Wasabi and Sage Green Beans
Jalapeno Garlic Zucchini with Brown Rice
Brussels Sprouts with Olive Oil and Garlic

Print Recipe

Fajita Brussels Sprouts

Yield: Serves 2

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

For the fajita sauce:
3 tablespoons olive oil
2 cloves garlic, chopped
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
1 lime, juiced
½ teaspoon onion powder
3 teaspoons Worcestershire sauce
1 tablespoon sugar

For the Brussels sprouts:
12 Brussels sprouts, cut in half lengthwise
½ red onion, chopped
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)

Directions:

For the fajita sauce: in a medium-size bowl, add the olive oil, chopped garlic, cumin, salt, pepper, garlic powder, Worcestershire sauce, sugar, and lime juice. Whisk together and set aside.

For the Brussels sprouts: 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 veggies are roasted (about 15 to 20 minutes). Remove from the oven and top with fresh cut cherry tomatoes and serve.