Roasted Brussels Sprouts and Asparagus is a delicious side dish that pairs perfectly with any main entree. It's the perfect balance of savory and zest and puts a fun twist on your normal veggies. Best part? It's ready in under 20 minutes!
This roasted brussels sprout and asparagus recipe is a dish I've been making for years! The combination of the two green veggies gives the perfect balance of texture and flavor. Roasting the veggies helps bring out their flavor while tenderizing them and adding a slight crunch.
This recipe pairs will with these healthy turkey burgers or air fryer buffalo chicken tenders. You could also chop these veggies and throw them on top of a salad, such as this spinach caprese salad or hawaiian side salad.
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Reasons to Love This
- Packed with Nutrition: These veggies are loaded with vitamins, minerals, and fiber. They are a low calorie option to add to your dinner.
- Incredible Flavor: Roasting brings out the natural sweetness of Brussels sprouts and asparagus.
- Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknight dinners.
- Versatile: You can customize the seasonings as desired: try adding extra parmesan cheese, bacon bits, or a drizzle of balsamic reduction for variety.
Ingredients
- Brussels Sprouts: The small green vegetables have a mild cabbage-like flavor. When selecting them, choose firm, compact heads that feel heavy, and avoid any with yellowing leaves or soft spots.
- Asparagus: select asparagus that is bright green with firm spears and tightly closed tips. Thinner spears are more tender. Be sure to chop off the ends before cooking them.
- Parmesan Cheese: for best flavor, select a block of fresh paremesan and grate it right before using.
- Lemon Juice: Freshly squeezed lemon juice tastes best, however bottled lemon juice is also a good substitute.
- Red Pepper Flakes: These add a kick of spice. Adjust the amount used to your liking.
See recipe card for full information on ingredients and quantities
Substitutions/Variations
- Balsamic Vinegar: Drizzle balsamic vinegar over the roasted veggies for a tangy twist instead of lemon juice.
- Other Cooking Oils: Experiment with different oils like avocado oil, walnut oil, or sesame oil for unique flavors.
- Seasonings: Customize your seasonings with ingredients like minced garlic, onion powder, or herbs such as rosemary, thyme, or tarragon.
- Cheese: Instead of Parmesan, try topping the dish with crumbled goat cheese, feta, or grated Pecorino Romano for added creaminess and flavor.
Instructions
Step 1: Combine the garlic powder, salt, pepper, onion powder and red pepper flakes in a small bowl. Mix until combined. (Image 1).
Step 2: Chop the ends of the asparagus and chop the asparagus into small pieces, about 1.5 to 2 inches long. (Image 2). Cut the ends of the brussels sprouts.
Step 3: Add the asparagus and brussels sprouts to a bowl. Pour the spices over the top. Mix well. Add the olive oil. Mix well. (Image 3).
Step 4: Spread the veggies evenly on a pan. Veggies should lay flat and should not be stacked. Squeeze lemon juice over the top. (Image 4)
Step 5: Bake in the oven, flipping with tongs or a spatula halfway through. Garnish with parmesan cheese once cooked.
Hint: Flip the veggies halfway through roasting to prevent burning or sticking from the pan. I like to use these tongs (affiliate link) for easy flipping and mixing.
Expert Tips
- Dry the Vegetables: Moisture on the Brussels sprouts or asparagus can hinder the crisping process. Pat them dry with a kitchen towel before tossing them in olive oil and seasoning.
- Use High Heat: Roasting at a high temperature, around 400°F (200°C) or higher, promotes caramelization and crispiness. Don't be afraid to let the edges get brown and crispy for maximum flavor.
- Single Layer: Spread the veggies out in a single layer on the baking sheet. Crowding can lead to steaming instead of roasting, resulting in softer, less crispy sprouts and asparagus.
- Check for Doneness: Test a Brussels sprout by piercing it with a fork to ensure it's tender and crispy on the outside. Adjust the roasting time if needed to achieve the desired texture.
Video
Recipes FAQs
Brussels sprouts may not be crispy if they're too crowded on the baking sheet or if they haven't been roasted at a high enough temperature for a sufficient amount of time. To achieve crispiness, ensure they're well-spaced and roasted at around 400°F until they're golden brown and caramelized.
Blanching Brussels sprouts before roasting is not necessary but can be done to achieve a specific texture and taste. Blanching briefly in boiling water for 2-3 minutes can slightly soften them and reduce bitterness, but it may also remove some of the unique flavors and nutrients.
Trim the stems and remvoe any tough outer leaves to get rid of bitterness. Secondly, roasting them at a high temperature with olive oil until they're caramelized and crispy can mellow out their bitterness, and adding a drizzle of honey or a sprinkle of grated Parmesan cheese after roasting can also enhance their overall flavor.
Rinsing Brussels sprouts before cooking is recommended to remove any dirt or debris that may be on the outer leaves. While it's not strictly necessary, it's a good practice for cleanliness, especially if you plan to use the outer leaves in your dish.
Related Recipes
Roasted Brussels Sprouts and Asparagus
Ingredients
- 1 pound asparagus
- 1 pound brussels sprouts
- 2 tablespoon olive oil extra virgin
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 1 teaspoon lemon juice
- 2 tablespoon parmesan cheese grated
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Combine the garlic powder, salt, pepper, onion powder and red pepper flakes in a small bowl. Mix until combined.
- Chop the ends of the asparagus and chop the asparagus into small pieces, about 1.5 to 2 inches long. Cut the ends of the brussels sprouts.
- Add the asparagus and brussels sprouts to a bowl. Pour the spices over the top. Mix well. Add the olive oil. Mix well.
- Spread the veggies evenly on a pan. Veggies should lay flat and should not be stacked. Squeeze lemon juice over the top.
- Bake in the oven, flipping with tongs or a spatula halfway through. Garnish with parmesan cheese once cooked.
Notes
- Pat the veggies dry with a kitchen towel before tossing them in olive oil and seasoning. Moisture on the Brussels sprouts or asparagus can hinder the crisping process
- Use High Heat: Be sure to roast at a high temp of 400F. This promotes caramelization and crispiness. Don't be afraid to let the edges get brown and crispy for maximum flavor.
- Single Layer: Spread the veggies out in a single layer on the baking sheet. Crowding can lead to steaming instead of roasting, resulting in softer, less crispy sprouts and asparagus.
- Check for Doneness: Test a Brussels sprout by piercing it with a fork to ensure it's tender and crispy on the outside. Adjust the roasting time if needed to achieve the desired texture.
Julia says
Love This recipe! Has a great flavor and the lemon added some extra! Thanks!