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    Home » Recipes » Side Dishes

    Roasted Brussels Sprouts and Asparagus

    by Oscar Chimenti, Last Modified: February 1, 2023 This post may contain affiliate or sponsored links. See the Disclosure Policy linked in my footer.

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    roasted brussels sprouts and asparagus on a blue rimmed dish with a serving spoon.

    Brussels sprouts and asparagus are roasted in the oven to bring out the caramelized nutty flavors of these delicious vegetables.

    An easy and simple side dish with fresh Brussels sprouts and asparagus that are crispy and nothing like those soggy veggies you had as a kid.

    roasted brussels sprouts and asparagus on a blue rimmed dish with a serving spoon. this recipe
    Jump To:
    • Why you'll love these roasted Brussels sprouts and asparagus?
    • Ingredients Used
    • Steps by step instructions
    • Other side dish recipes you might enjoy
    • Top Tip
    • Storage
    • What to serve with the roasted Brussels sprouts and asparagus?
    • Recipe variations
    • Frequently asked questions
    • Roasted Brussels Sprouts and Asparagus

    The best way to cook Brussels sprouts and asparagus is to roast them in the oven just until they get a little crispy and browned. The olive oil helps them get even crispier and the flavor of the roasted asparagus somehow reminds me of the taste of popcorn.

    Why you'll love these roasted Brussels sprouts and asparagus?

    • Quick and super easy to make, simply trim, drizzle with olive oil and roast in the oven for 30 minutes.
    • Kids will love them roasted too and they also enjoy helping to make them.
    • It's low in carbs with only 10g per serving and 5g net carbs.
    • A perfect healthy low-calorie side dish that is also keto, low carb, diabetic friendly, vegan and dairy free.
    • An easy way to make a lot of veggies for a dinner party.

    Ingredients Used

    Simple ingredients are all it takes to make this roasted Brussels sprouts and asparagus recipe.

    • Brussels Sprouts: if you hated these veggies when you were a child I don't blame you, I did too. Now I absolutely love them roasted until golden and crispy.
    • Asparagus: great to throw on the grill in the summer but I love roasting them during the colder times of the year.
    • Olive Oil: roasting vegetables with olive oil not only gives them flavor but helps caramelize and crisp them up.
    • Salt and Pepper

    See the recipe card for quantities.

    Steps by step instructions

    How to make roasted brussels sprouts and asparagus?

    STEP 1: Preheat your oven to 425°F and then trim and cut the veggies.

    Wash the veggies first and then, trim off the end of the Brussels sprouts. I then like slicing the Brussels sprouts in half or quarters depending on their size. Then I remove some of the outer leaves. Cutting them first makes it easier to remove the leaves.

    cutting brussels sprouts on a wooden cutting board.

    For the asparagus, you can snap the asparagus close to the bottom. Where it snaps is usually the right spot that will give you edible asparagus.

    Discard the bottom pieces as they can be too tough and fibrous to eat. If you want to save time and do what I did, you can simply bunch them up together and cut them roughly two inches from the bottom.

    Cutting asparagus on a cutting board.

    STEP 2: Transfer the brussels sprouts to a large bowl and place the asparagus on a platter dish or casserole dish. Drizzle each with olive oil and sprinkle with salt and pepper. Toss to combine.

    brussels sprouts sliced in a half in a bowl next to the asparagus in a white platter with olive oil and metal tongs.

    STEP 3: Transfer the asparagus and brussels sprouts to a large baking sheet pan lined with parchment paper. Place in the oven and roast at 425°F for 20 minutes, toss and then in the oven for another 10 minutes.

    brussels sprouts sliced in a half in a bowl next to the asparagus in a white platter with olive oil and metal tongs.
    • STEP 4: the vegetables should be crispy, golden and soft on the inside but not soggy. Serve on a large serving dish as a side.
    asparagus and brussels sprouts on a blue rimmed dish with serving spoons.

    Other side dish recipes you might enjoy

    • Blue Cheese Brussels Sprouts with Walnuts and Bacon
    • Cheesy Low Carb Cauliflower Mash
    • Air Fryer Broccoli Parmesan
    • Braised Fennel and Leeks
    • Low Carb Green Bean Casserole

    Top Tip

    Peeling the outer leaves on the brussels sprouts can be a bit of a pain. Try slicing the sprouts in half first, the outer leaves will be easier to remove.

    Storage

    The roasted Brussels sprouts and asparagus are best enjoyed immediately. If you do have any leftovers, store them in an airtight container in the fridge for up to 4 days.

    Reheat in the oven or air fryer for 5 minutes at 300°F. I do not recommend reheating them in the microwave.

    What to serve with the roasted Brussels sprouts and asparagus?

    These veggies are best served as a side dish with a juicy steak, crispy chicken thighs, pork chops, or braised beef short ribs.

    Recipe variations

    There are a few ingredients you can add to brighten up this recipe and give it more flavor.

    • Lemon Juice - heighten the flavors by squeezing a bit of fresh lemon juice over the brussels sprouts and asparagus once it is plated on the serving dish. Or serve with lemon wedges so your guests can do the squeezing if they prefer it.
    • Garlic - add some garlicky flavor by adding some thin slices of garlic on the veggies before tossing in olive oil.
    • Dijon Mustard - add some tangy sharp flavors with dijon mustard. Combine the olive oil, dijon mustard, and salt and pepper in a small bowl and then pour over the brussels sprouts and toss before transferring to the sheet pan.
    • Cut Asparagus - some like to cut the asparagus into small one-inch pieces and combine them with the brussels sprouts.

    This is also a gluten free recipe.

    roasted brussels sprouts and asparggus on roasting pan.

    Frequently asked questions

    Why are my brussels sprouts not crispy?

    You may have had your oven heated at a lower temperature. To get them crispy make sure your oven is preheated and at a high temperature like the suggested 425°F.

    Should I cover the baking sheet with tinfoil?

    No, covering them while they are in the oven is not necessary.

    Do I have to boil the Brussels sprouts first?

    No, boiling the Brussels sprouts is not required for this recipe.

    asparagus and brussels sprouts on a blue rimmed dish with serving spoons.

    Roasted Brussels Sprouts and Asparagus

    Oscar
    Brussels sprouts and asparagus are roasted in the oven to bring out the caramelized nutty flavors of these delicious vegetables.
    5 from 31 votes
    Print Pin This Recipe
    Prep Time : 10 mins
    Cook Time : 30 mins
    Total Time : 40 mins
    Course : Side Dish
    Cuisine : American
    Diet : Diabetic, Gluten Free
    Servings : 6 people
    Calories : 106

    Equipment

    • Sheet Pan
    • Parchment Paper
    • Large Glass Mixing Bowl
    • Chef's Knife
    • Cutting Board

    Ingredients
      

    • 1 lb Brussels sprouts washed, trimmed and quartered
    • 1 lb asparagus washed and trimmed
    • 3 tablespoon olive oil
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper
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    Instructions
     

    • Preheat the oven to 425°F
    • Wash and trim the vegetables
    • Toss in olive oil, salt and pepper.
    • Transfer to a large baking sheet pan lined with parchment paper.
    • Roast at 425°F for 20 minutes, toss and then roast for another 10 minutes.

    Notes

    Top Tip - Peeling the outer leaves on the brussels sprouts can be a bit of a pain. Try slicing the sprouts in half first, the outer leaves will be easier to remove.

    This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.

    Updates and Revisions

    If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.

    Click here to add your own private notes.

    Nutritional Information

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Calories: 106kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Fiber: 5g | Sugar: 5g
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    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooked food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more food guidelines

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    I am a Type 2 Diabetic and enjoy creating low-carb and diabetic-friendly recipes that are good for you! All recipes are developed to help you make great food without the highs and lows of diabetes.

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