Roasted Broccoli and Asparagus, an easy baked vegetable side dish or topping for salads or bowls. Only 5 ingredients and 30 minutes!
Love broccoli? Love asparagus? Roast them together! This easy baked asparagus and broccoli side dish recipe comes together in 30 minutes and only has 5 simple ingredients.
👉 Ready to learn how to make roasted asparagus and broccoli in the oven? Let’s do it!
- Asparagus: one bunch of asparagus will do, which is about 1 pound of asparagus stalks
- Broccoli: you’ll need 1 head of broccoli, which comes out to 2-3 cups
- Garlic cloves: cut fresh cloves into thin slices
- Olive oil: start with 2 tablespoons and add more if needed to coat the vegetables
- Salt and pepper: adds a dash of flavor
- Recommended tools: sheet pan, set of knives, and a cutting board
🥣 Recipe instructions (with step-by-step photos)
1️⃣ Step One: Prep oven and veggies
Preheat your oven to 400 degrees F (200 C). Wash and then dry the vegetables.
- To cut asparagus: Hold the asparagus stalk on the bottom of the firm stem and then pull the top of the spear down until it snaps. Then cut the remaining soft stalk into 2 inch pieces.
- To cut broccoli: Cut broccoli florets from the stalk (save broccoli stalk for a stalk salad!)
👉 Pro tip! When prepping broccoli and asparagus, cut the pieces into similar sizes. This helps make them cook evenly and also makes them easier to eat.
2️⃣ Step Two: Season and add to baking sheet
Place the broccoli and asparagus on a baking sheet or roasting pan.
Toss the vegetables with olive oil until completely coated. Sprinkle garlic on top, then season with salt and pepper to taste.
👉 Tip for placing veggies on pan: Because asparagus may cook faster than the broccoli, separate them on the roasting (like in the photo below). This way you can remove the asparagus first and let the broccoli continue to cook.
3️⃣ Step Three: Bake broccoli and asparagus
Roast the vegetables for 25 minutes or until just browned, making sure to stir the vegetables halfway through cooking time.
If the asparagus is cooking faster than the broccoli, simply remove it to a plate and continue to cook the broccoli until it is browned.
Serve immediately, or let cool and save for later as a topping for salads or bowls.
❓Recipe questions + quick tips
To minimize prep on cooking day, wash and cut the vegetables in advance. If you’re using asparagus and broccoli as a topping for salads or bowls, bake the vegetables up to three days ahead of time.
Cut the broccoli and asparagus into same-sized pieces to help them roast evenly. Also, separate the vegetables on the pan rather than mixing them together so you can remove the asparagus if it is cooking faster.
💡 Ideas for seasoning
We kept this recipe simple by using just garlic, salt, and pepper. For more variety, try some of these ideas:
- Fresh or dried herbs: Try basil or Italian seasoning on your veggies.
- Ginger or turmeric: These spices offer maximum flavor and a punch of color.
- A sprinkle of cheesy flavor: Freshly grated Parmesan cheese will complement the garlic and veggies in this recipe. For a non-dairy option, try nutritional yeast or vegan Parmesan .
🧊 How to store leftovers
- Refrigerator storage: Store leftovers in an airtight container in the fridge. They will keep for up to 3-4 days. Reheat in the microwave or in a pan over medium heat on the stove.
- Freezer storage: Store leftovers in an airtight container or freezer-friendly bag for up to one month. Place in refrigerator for 24 hours to thaw, then reheat in a pan or place in the oven for 10-15 minutes to recrisp the vegetables.
♻️ Sustainable kitchen + cooking tips
We’re always thinking of ways to reduce food waste, and we know it’s a priority for you too! Here are our top sustainable kitchen tips:
Use vegetables when they’re in season! The best time to use asparagus and broccoli is when both vegetables are in season! Generally, asparagus is at its peak in the spring and broccoli is available starting late summer. Click here to find out when they are in season in your area.
Don’t toss your vegetable scraps! Save your broccoli stems and leaves – yes, they’re edible! Try our Broccoli Stem Pesto on top of this recipe for a no-waste flavor twist.
👉 More broccoli and asparagus recipes
FREE MeAL PLANNING GUIDE
Roasted Broccoli and Asparagus
- 1 bunch asparagus about 1 pound
- 1 large head broccoli about 2-3 cups
- 2 cloves garlic sliced thin
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Prep oven and vegetables: Preheat oven to 400 degrees (200 C). Wash broccoli, then cut the florets from the thick stems. Wash asparagus, then snap the top part of the stalk from the hard stem. Then cut into 2” inch pieces.
- Roast vegetables: Arrange the cut asparagus and broccoli florets on a roasting pan. Drizzle the with olive oil, then toss until evenly coated. Top with sliced garlic, salt, and pepper. Roast in preheated oven for 25 minutes, or until browned. Stir halfway through cooking time.
- Serve: Remove pan from oven, arrange asparagus and broccoli on a plate and serve immediately as a side dish; or let cool and use as a topping for salads or bowls.
- Tools needed: sheet pan, knife set, cutting board
- Plan ahead: Wash and cut the broccoli and potatoes up to three days before cooking. If using as a topping for salads or bowls, roast vegetables ahead of time and then store.
- Storage: Store leftover vegetables in an airtight container in the refrigerator for 3-4 days. Freezing and reheating is not recommended.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe and does not include additional spices or flavorings. This dish is a good source of fiber, vitamin A, vitamin C, and potassium.