Roasted Brussels Sprouts and Broccoli, a simple sheet pan roasted vegetable recipe with only 5 ingredients and ready in under 40 minutes. Your new favorite easy side dish or salad topper!
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Love roasted brussels sprouts? Love roasted broccoli? Roast them together! There’s no need to choose between your two favorite roasted vegetables when you can combine them into a delicious (and easy!) side dish.
👉 Here are three reasons you should be tossing brussels and broccoli together to roast:
- It’s easy. Just cut your vegetables, toss in oil and spices, and roast until golden brown.
- It’s super tasty. Both broccoli and brussels sprouts take on new depths of flavor when roasted, making them our favorite go-to baked vegetables sides.
- It’s versatile. Season simply with salt and pepper, or get creative with your own spice combinations. The possibilities are endless!
Ready to learn our favorite way to bake broccoli and brussels sprouts? Let’s do it!
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven + cut vegetables
Before prepping your vegetables, preheat your oven to 400 degrees F (200 C), then wash and cut the brussels sprouts and broccoli.
To cut broccoli: Cut the broccoli florets from the stalk, leaving pieces about 1 inch in size. Save the broccoli stalks to make a simple salad (yes, they’re edible!).
To cut brussels sprouts: Cut off the stems, then cut the sprouts in half or in quarters. We like to cut large brussels into quarters because the smaller pieces will become crispier when baked.
2️⃣ Step Two: Add vegetables to a roasting pan
Next, add the cut brussels sprouts and broccoli florets to a roasting or sheet pan.
Drizzle the vegetables with olive oil and, using your hands or a spatula, toss them until they’re completely coated with oil.
Sprinkle the vegetables with sliced fresh garlic (optional), salt, and pepper.
3️⃣ Step Three: Roast vegetables until golden brown
Finally, roast the brussels sprouts and broccoli in the oven until they begin to soften and become brown around the edges. This takes anywhere from 30-40 minutes, depending on your oven.
About halfway through cooking, toss the vegetables so they brown on all sides, we did this when they had been roasting for about 20 minutes.
When the veggies are done roasting, remove them from the oven and serve immediately as a side dish, or you can let the vegetables cool and use them to top salads and bowls.
❓Recipe questions + quick tips
Both broccoli and brussels sprouts should be baked at a higher temperature, somewhere between 350-450 degrees F (175-230 C) depending on your oven. The reason for baking them at higher temperatures is because both vegetables are very thick, fibrous vegetables that need higher heat to get the Maillard browning that releases deep flavor when roasted.
Brussels sprouts are naturally bitter due to compounds found in their inner leaves, and cooking them at lower temperatures can actually enhance their bitterness. To reduce bitterness, cut brussels sprouts in smaller pieces and cook at higher temperatures (above 350 degrees F, or 175 degrees C).
Brussels sprouts should be washed before cooking. They are in the cabbage family and consist of small leaves that easily harbor dirt, so the top leaves of the brussels sprouts should be removed and then washed.
Broccoli stalks are edible and can be cut up into salads or cooked until soft and eaten as a side dish. Broccoli stems can also be used to flavor homemade soup stock.
🌿 Herb + spice combination flavor ideas
This recipe is seasoned very simply with just garlic, salt, and pepper, however you can get creative with herbs and spices for a different take on roasted broccoli and brussels sprouts.
- Rosemary, shallots, and garlic: roast brussels sprouts and broccoli with thinly sliced shallots and garlic, then sprinkle with rosemary when finished
- Garlic, red onion, and fresh herbs: roast vegetables with garlic and sliced red onion, then top with fresh herbs like oregano
- Maple and mustard: yes, roasting vegetables with a mixture of maple and mustard brings out a tangy and sweet flavor (try our Maple Mustard Roasted Brussels Sprouts!)
- Turmeric, paprika, and cayenne pepper: make it spicy by cooking broccoli and brussels sprouts with a sprinkle of turmeric powder, paprika, and a dash of cayenne
- Make it crunchy with nuts or seeds: add a bit of crunch by topping baked brussels sprouts and carrots with sliced almonds, pine nuts, sunflower seeds, or sesame seeds
♻️ Sustainable kitchen + cooking tips
We’re all about sustainability here at Fork in the Road, so here are some tips and tricks for getting the most out of your ingredients.
Take advantage of broccoli and brussels sprouts season! The best time to make this dish is when both broccoli and brussels sprouts are in season, which is most of the year in California or June through December in most parts of the United States (click here to find out when they are in season near you if you’re in the US).
Use your veggie scraps to reduce food waste! Don’t throw out broccoli stalks or sprout stems. Use the stalks of broccoli to make pesto and use sprout stems in homemade vegetable stock.
💚 More roasted brussels sprouts recipes
Check out our other easy baked brussels sprouts recipes:
- Roasted Carrots and Brussels Sprouts
- Roasted Brussels Sprouts and Beets
- Maple Mustard Roasted Brussels Sprouts
- Kimchi Glazed Brussels Sprouts
- Baked Brussels Sprouts and Sweet Potatoes
- Oven-Baked Asparagus and Brussels Sprouts
Looking for more broccoli recipes? Try Roasted Carrots and Broccoli, one of our favorite simple side dishes.
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Roasted Brussels Sprouts and Broccoli Recipe
Ingredients
- 1 pound broccoli, washed and trimmed
- 1 pound brussels sprouts, washed and trimmed
- 2 whole garlic cloves, sliced thin
- 2 tablespoons olive oil
- 1 pinch salt and pepper
Instructions
- Preheat oven: Preheat the oven to 400 degrees (200 C)
- Prep vegetables: Wash brussels sprouts and broccoli. Cut stems from brussels sprouts and cut into halves or quarters. Cut broccoli head from the stalks into 1-2 inch (3-5 cm) pieces.
- Roast vegetables: Arrange the broccoli and brussels sprouts 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 as a salad topping.
Recipe Notes
- 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.
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