Fajita Brussels Sprouts with Homemade Sauce

Name: Fajita Brussels Sprouts {Homemade Sauce}
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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; 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))

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by Nancy

6 Comments

You could be eating these fajita Brussels sprouts and vegetables in 35 minutes.

Brussels Sprouts with Fajita Vegetables

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.

These vegetables 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.

Let’s check out the ingredients.

Fajita Brussels Sprouts with Tomatoes and Bell Peppers 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:

Add olive oil to glass bowl

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

Chop garlic on cutting board with knife

chopped garlic,

Add ground cumin to bowl with olive oil

cumin,

Add salt to bowl with olive oil

salt,

Add pepper to bowl with olive oil

pepper,

Add granulated garlic to fajita sauce in bowl

onion powder,

Add Worcestershire sauce to fajita sauce in bowl

Worcestershire sauce,

Add sugar to fajita sauce in bowl

sugar,

Squeeze lime juice in fajita sauce in bowl

and lime juice.

Whisk fajita marinade in bowl

Whisk together and set aside.

For the Brussels Sprouts:

Preheat the oven to 375 degrees F.

Cut red bell pepper on cutting board with knife

In a large bowl add the red…

Cut green bell pepper on cutting board with knife

…and green bell peppers.

Sliced red onion on cutting board

Then add the…

Add sliced red onion to bowl with vegetables

…onions, garlic,

Chopped jalapeno pepper on cutting board with knife

…and…

Add jalapeno to bowl with vegetables

…jalapeno.

Cut Brussels Sprouts on cutting board

In the bowl,

Add Brussels Sprouts to bowl with vegetables

add the Brussels sprouts and…

Cut vegetables in mixing bowl

Add fajita marinade to vegetables in mixing bowl

Add fajita sauce to vegetables in mixing bowl

…the fajita sauce.

Mix fajita sauce with vegetables in bowl

Stir together until the veggies are coated with the fajita sauce.

Vegetables with fajita sauce in oval roasting pan

In a large shallow baking pan or dish, add the vegetables and any remaining sauce.

Fajita Brussels Sprouts with Tomatoes and Bell Peppers in Pan

Spread the vegetables out as much as possible so not to overcrowd them.

Fajita Brussels Sprouts with Tomatoes and Bell Peppers in Pan

Bake in a preheated oven (at 375 degrees F.) until the vegetables are roasted (about 15 to 20 minutes).

Fajita Brussels Sprouts with Tomatoes and Bell Peppers in Pan

Remove from the oven and top with fresh cut cherry tomatoes and serve warm.

Bite of Fajita Brussels Sprouts with Tomatoes and Bell Peppers

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Fajita Brussels Sprouts {Homemade Sauce}

You could be eating this in 35 minutes.

5 from 5 votes

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Yield: 2 Servings

Prep: 10

Cook: 25

Total: 35

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 vegetables out so not to overcrowd them.
Bake in a preheated oven (at 375 degrees F.) until the vegetables are roasted (about 15 to 20 minutes).
Remove from the oven, top with fresh cut cherry tomatoes and serve warm.

Author: Nancy@CouponClippingCook

Course: Side Dish

Cuisine: American, Mexican

Keyword: Brussels Sprouts