Roasted Brussels Sprouts and Asparagus
Roasted Brussels Sprouts and Asparagus, an easy and flavor-filled roasted vegetable side dish recipe. Ready in less than 40 minutes with only 5 ingredients!
Love brussels sprouts? Love asparagus? Roast them together! This tasty roasted vegetable sheet pan recipe will be your new favorite side dish that's as simple as it gets.
👉 Here are three reasons why you should toss asparagus and brussels sprouts together for roasting:
- It's delicious. The earthy flavor profiles of asparagus and brussels sprouts are the perfect combination for your taste buds!
- It's so easy. It takes only 5 ingredients and 40 minutes of your time for this recipe to come together.
- You can make it ahead. Whether you're in a time crunch or need a dish to bring to a party, this recipe can be made in advance. The veggies can be stored in an airtight container in the fridge for up to 2 days, then reheated when you're ready to use.
Ready to learn how to roast brussels sprouts and asparagus together? Let's do it!
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven + prep vegetables
To start, preheat your oven to 400 degrees F (200 C), then wash and trim the vegetables.
- To cut brussels sprouts: Cut off stems, then cut the sprouts in half or quarters. The smaller you cut them, the crispier they will be when roasted.
- To cut asparagus: Trim the tough ends off of the asparagus, then cut into small 1 inch pieces. You can also leave them in longer pieces if you'd like (we left them long in the photos), but making them smaller makes it easier to eat them with small brussels sprouts.
👉 Pro tip! We love cutting the brussels sprouts into small pieces so they are easier to eat, take less time to cook, and for extra crunch.
2️⃣ Step Two: Spread vegetables on a baking sheet
Place the brussels sprouts and asparagus pieces on a roasting sheet or pan.
Toss the vegetables with a drizzle of olive oil until completely covered. Next, mix with sliced garlic, salt, and pepper.
👉 Cooking tip! We like to keep vegetables separated on the roasting pan. Brussels sprouts can take longer to cook and you can easily take the asparagus off the pan when they are ready and then wait for the brussels sprouts to finish.
3️⃣ Step Three: Bake vegetables until golden brown
Put the veggies in the oven and roast until tender and brown around the edges. Depending on your oven, this will take about 35 minutes.
Halfway through cooking, stir the vegetables to make sure they brown on all sides. If asparagus cooks faster than the brussels sprouts, take them out of the oven and keep on a plate. Keep cooking the brussels sprouts until finished.
Once they are done cooking, remove the veggies from the oven. If using as a side dish, you can serve them immediately. If you plan to use them later, let them cool and store in the refrigerator in an airtight container.
❓ Recipe questions + quick tips
When roasted asparagus is stringy, it's typically because the tough ends were included in the cooking process. To prevent this from happening, you will want to trim the ends off of the asparagus and avoid roasting them. Instead, toss the ends to the side and save for food scrap vegetable broth.
Moist heat cooking methods, like steaming and boiling, can make brussels sprouts mushy. Roasting them typically solves this problem, but they can become mushy if you add too much oil. Make sure to drizzle just a small amount of olive oil over the brussels sprouts before you roast them, and they should come out crispy and delicious (not mushy!).
You don't have to blanch brussels sprouts before roasting them. However, blanching before roasting will add some extra crisp to brussels sprouts, and some people prefer the texture. To blanch brussels sprouts, boil them in salty water until fork tender. Once they are cooked, dry them and then follow our instructions above for roasting.
You should wash asparagus before roasting to remove any dirt and germs. When done washing, dry the asparagus before preparing it and placing it in the oven to roast.
🌿 Herb + spice combination ideas
We used garlic, salt, and pepper for flavor in this recipe. You can keep it simple like we did, or make it unique by adding your own herb and spice varieties. Here are some ideas:
- Balsamic vinegar, olive oil, sea salt, and pepper: Make an elegant glaze with balsamic vinegar, olive oil, sea salt, and pepper that will complement the flavors of the veggies perfectly.
- Dijon mustard, maple syrup, lemon juice: A tangy combination that adds an extra burst of flavor (and sweetness).
- Mix with crumbled cashews or pecans: Add a crunchy element and nutty flavor by tossing some crumbled cashews or pecans with roasted brussels sprouts and asparagus.
- Sliced garlic, onion powder, and cayenne: Spice up this dish by roasting vegetables with sliced garlic and onion powder, then sprinkling a little cayenne on top.
🧊 How to store
If you ate all your roasted veggies right away like we did, you won't have any leftovers! However, in the case that you do have some left, it's easy to save the veggies until ready to serve. Here's how to store for the best flavor:
- Refrigerator storage: Roasted vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezer storage: For the best taste and texture, we don't recommend freezing roasted vegetables as they will lose their texture when thawed.
♻️ Sustainable kitchen + cooking tips
Sustainable living is our top priority here at Fork in the Road! Here are some ideas to take your green lifestyle to the next level while making this recipe.
Make this recipe while brussels sprouts and asparagus are in season: Seasonal shopping is one of the best things you can do for the planet. Asparagus is in-season during the months of February-June in California, and brussels sprouts are grown year round. If you're in the US, find out when they are in season near you here.
Keep the veggie scraps. The stalks and stems from the brussels sprouts and ends from the asparagus can be tossed in food scrap vegetable broth. Cooked vegetables can also be added to your compost pile as a last resort (just don't throw them in the garbage!).
💚 More roasted vegetable recipes
Want more roasted brussels sprouts recipes? Check out our other easy baked brussels sprouts recipes:
- Roasted Brussels Sprouts and Sweet Potatoes
- Roasted Carrots and Brussels Sprouts
- Roasted Brussels Sprouts and Cauliflower
- Roasted Brussels Sprouts and Broccoli
Looking for more asparagus recipes? Try Easy Quick Pickled Asparagus, one of our favorite fermented recipes.
- 1 lb (450 g) brussels sprouts, washed and trimmed
- 1 lb (450 g) asparagus, washed and trimmed
- 2 garlic cloves, sliced thin
- 2 tablespoons olive oil
- Pinch of salt and pepper
- Prep oven: Preheat the oven to 400 degrees (200 C).
- Prep vegetables: Wash brussels sprouts and asparagus. Cut stems from brussels sprouts and cut into halves or quarters. Trim the ends from asparagus, then cut them into small 1 inch pieces.
- Roast vegetables: Arrange the brussels sprouts and asparagus on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.
- Tools Needed: sheet pan, knife set, cutting board
- Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.
Amount Per Serving: Calories: 64Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 19mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g