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+ servings

Roasted Brussels Sprouts and Asparagus Recipe

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!
5 star (1 rating)


  • 1 pound brussels sprouts
  • 1 pound asparagus
  • 2 whole garlic cloves, sliced thin
  • 2 tablespoons olive oil
  • 1 pinch 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 + 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.

Nutrition Information

Serving: 1g, Calories: 134kcal, Carbohydrates: 15g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 41mg, Potassium: 672mg, Fiber: 7g, Sugar: 5g, Vitamin A: 1712IU, Vitamin C: 103mg, Calcium: 76mg, Iron: 4mg