Fajita Brussels Sprouts {Homemade Sauce}
You could be eating this in 35 minutes.
These quick and easy Brussels sprouts with fajita-style vegetables are made with a delicious homemade fajita sauce, roasted in the oven, topped with halved cherry tomatoes and ready to serve within 35 minutes.
The colorful vegetables in this dish are so beautiful and appetizing.
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.
This dish looks so pretty when served right out of the shallow baking pan or dish that they’re roasted in (one less serving dish to wash is a good thing).
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.
For the Fajita Sauce – garlic, olive oil, cumin, salt, pepper, lime, onion powder, Worcestershire sauce, and sugar
For the Brussels Sprouts – Brussels sprouts, red onion, jalapeno pepper, red and green bell peppers and cherry tomatoes
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
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 veggies 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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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 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.
