Crispy Parm Herbed Brussel Sprouts & Roasted Pepper Dipping Sauce

I promised this recipe is not nearly as complicated as the title. This has been my fave vegetable side to serve as of late. Brussel sprouts tossed with seasonings, fresh garlic, and grated Parmesan cheese, then roasted to crispness. Served alongside a fresh roasted pepper dipping sauce, this flavorful side uses basic fridge ingredients to create an elevated veggie dish. I was inspired to make the sauce since I had a few peppers that were on their way out. The sauce would also be delicious as a dip for bread, or alongside chicken or fish.

Brussel Sprouts:
4 cups of Brussel sprouts, bottoms trimmed off and halved lengthwise
4 tbsp olive oil
1 tsp salt, 1/2 tsp ground pepper
1 tsp each dried oregano and basil
3/4 to 1 cup of grated Parmesan cheese
6 cloves minced fresh garlic

Roasted Pepper Dipping Sauce:
4 to 6 peppers of your choice, sliced. I used a mix. The only color I wouldn’t use exclusively is green.
4 large whole garlic cloves
Cup roughly chopped parsley
1 1/2 tbsp balsamic vinegar
Salt and coarse ground pepper to taste
1 tbsp olive oil

Oven to roast or bake on 400. In one pan, mix the Brussel sprouts and all other ingredients. Roast for 25 to 30 min until the cheese gets golden brown and crispy.
In another pan, mix the peppers, garlic, and sprinkle with salt and pepper. Roast for about 20 minutes until tender, fragrant, and garlic starts to brown. Remove and let cool for a few minutes to release steam.
In a food processor, put the peppers and garlic, the parsley, and the balsamic vinegar, tbsp of oil, and sprinkle in some more salt and pepper. Pulse to combine. Adjust seasonings if necessary. Serve immediately.