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.
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.
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.
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.
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.
- 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.
Other side dish recipes you might enjoy
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.
Frequently asked questions
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.
No, covering them while they are in the oven is not necessary.
No, boiling the Brussels sprouts is not required for this recipe.
Roasted Brussels Sprouts and Asparagus
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
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
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.
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.
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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