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Fajita Brussels Sprouts {Homemade Sauce}

You could be eating this in 35 minutes.

Fajita Brussels Sprouts with Tomatoes and Bell Peppers in Pan

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.

Fajita Brussels Sprouts with Tomatoes and Bell Peppers 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

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:

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 veggies 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 until the veggies 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 while warm.

Bite of Fajita Brussels Sprouts with Tomatoes and Bell Peppers

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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Brussels Sprouts with Fajita Vegetables

Fajita Brussels Sprouts {Homemade Sauce}

You could be eating this in 35 minutes.
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: Brussels Sprouts
Servings: 2

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.
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