Enjoy the hearty, roasted flavors of this delicious, green veggie side dish!
If you’re a true vegetable lover, this is the ultimate side dish that could quickly become one of your favorites. It only calls for a few ingredients and is easy enough for anyone to prepare. I think that the earthy flavor profiles of asparagus and Brussels sprouts complement each other perfectly. I have enjoyed these vegetables in different ways, but roasting them is one of my favorite methods. They come out of the oven perfectly crispy on the outside and soft on the inside. Roasting the veggies really enhances their natural flavors and textures.
In the past, I’ve roasted Brussels sprouts and wound up with a soggy mess, and that’s how I learned one of the critical steps of roasting these veggies. You will need a large baking sheet—larger than you may expect! By spreading out the veggies on the sheet, you’ll avoid steaming them. That’s a common mistake that happens when veggies are overcrowded in the oven. If you use a large sheet, or even two if necessary, the end result will be crispy and caramelized.
Are Roasted Brussels Sprouts And Asparagus Healthy?
This recipe for roasted Brussels sprouts and asparagus is about as healthy as it gets! It’s vegan-friendly, low-carb, dairy-free, and gluten-free. Both vegetables are packed with benefits. Brussels sprouts are rich in vitamins C, K, and folate. They’re also a good source of fiber, potassium, and iron. Meanwhile, asparagus is rich in fiber, as well as vitamins C, E, and K.
An Acquired Taste?
If Brussels sprouts aren’t on your must-have list of veggies, I encourage you to give them another try. When I was younger, I had memories of mushy Brussels sprouts, which turned me off to the vegetable. Luckily, I’ve found a few tips that make them absolutely delicious and crispy. First, be sure to cut them in half. This will help create a crunchy exterior. Second, don’t soak your Brussels sprouts before you cook them. I know many people do this, but soaking them first can actually cause them to retain extra water and turn out less crispy. Finally, be generous with oil! This will help ensure that your roasted Brussels sprouts are extra crispy.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container and refrigerated for up to 4 days. When you’re ready to enjoy your leftovers, I recommend heating them up in the oven or in a skillet.
Serving Suggestions
There are many meals that will taste delicious next to a side dish of roasted Brussels sprouts and asparagus. One of my favorite proteins to serve with the dish is Broiled Pork Chops. If you’d rather try chicken, I recommend this Healthy Homemade Orange Chicken. You also can’t go wrong with fish, as the flavors of Poached Salmon and Baked Cod With Panko will complement the roasted veggies beautifully. Finally, don’t restrict yourself to a full dinner! If you’re looking to enjoy these veggies for lunch, consider having them with a Strawberry-Walnut Salad.
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons olive oil divided
- Kosher salt pinch
- 1 pound asparagus
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Prepare the Brussels sprouts by cleaning them, trimming the stems, and cutting them in half. Toss them with half the olive oil and a pinch of salt for flavor.
- Spread the prepared Brussels sprouts on a baking sheet lined with aluminum foil or parchment paper. Roast in the preheated oven for 20 minutes until they start to brown.
- While the sprouts are roasting, prepare the asparagus by snapping off the tough ends and cutting the spears into bite-sized pieces. Toss them with the remaining olive oil and salt.
- Add the asparagus to the baking sheet with the Brussels sprouts, and continue to roast for an additional 10 minutes until everything is tender and caramelized.
- Remove the roasted vegetables from the oven and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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