Alright, friends! Today, we’re talking about Roasted Asparagus and Brussels Sprouts. This dish brings together those vibrant seasonal veggies in a way that’s super easy and oh-so-delicious. You’re gonna love the crispy edges and the savory flavors!
It solves uneven cooking, soggy results, and long cleanup by roasting trimmed asparagus and Brussels sprouts on one sheet with a simple olive oil finish.
Now, I know sometimes veggies can end up mushy or stringy, and that can be a total bummer. But don’t worry! This recipe gives you all the tips you need to avoid those pitfalls. We’ll make sure your asparagus stays tender and delicious while keeping those Brussels sprouts perfectly crisp.
This recipe is quick too! With just five minutes of prep and about 20 minutes in the oven, you’ll have a tasty side dish ready to go. Plus, the straightforward steps make it a no-fuss option for weeknight dinners or special occasions.
If you’re looking for another tasty vegetable recipe, you might also enjoy making Pan Fried Potatoes. If you give them a try, let me know what you think!
Why You Will Love This Recipe
- Fresh Flavor : The combination of roasted asparagus and Brussels sprouts with lemon zest and a hint of red pepper adds a zesty kick that really brightens up your plate.
- Crispy Texture : With the right spacing and roasting tips, you’ll end up with beautifully crispy vegetables, avoiding that mushy mishap that can ruin a dish.
- Quick and Easy : Prepping and cooking this dish takes just about 25 minutes, making it a simple yet satisfying side for any meal without the fuss.
- Storage Friendly : Leftovers can be stored in an airtight container for up to three days, making it easy to enjoy this dish again later in the week.
Crispy Roasted Asparagus and Brussel Sprouts
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A delicious roasted vegetable dish featuring asparagus and Brussels sprouts, perfect as a side or added to salads.
Ingredients
- 1/2 pound (227g) Fresh asparagus, cut into 1.5 inch pieces
- 1/2 pound (227g) Fresh Brussels sprouts, sliced in half or quarters if large
- 1 tablespoon (15ml) Extra virgin olive oil
- Salt to taste
- Pepper to taste
- 11/2 teaspoon Lemon zest
- 1/81/2 teaspoon Red pepper flakes
- 1/4 cup (25g) Parmesan cheese, finely grated
Instructions
- Preheat & Prepare Pan: Start by preheating your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper for easier cleanup.
- Trim & Season Vegetables: Trim the woody ends off the asparagus and halve the Brussels sprouts. In a mixing bowl, toss the asparagus and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan to ensure crispiness.
- Roast & Check For Crispiness: Place the baking sheet in the preheated oven and roast the vegetables for about 20 minutes. Halfway through the cooking time, use silicone tongs to toss the vegetables for even cooking. Keep an eye on them, and if they seem soft, allow them more time until they reach a golden-brown color.
- Cool & Serve: Once the vegetables are roasted to your preference, remove them from the oven and let them cool for a couple of minutes. This will firm them up a bit. Serve them warm or at room temperature.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. It is not recommended to freeze roasted Brussels sprouts or asparagus because they may lose texture.
- To achieve crispier vegetables, pat them dry before tossing in oil for roasting. Aim for uniform sizes when cutting to ensure even cooking.
- To reheat, place the vegetables in a preheated oven at 350 degrees F (175 degrees C) for about 10 minutes until heated through.
- Serve alongside grilled chicken for a complete meal. Add to a fresh salad for a nutritious boost. Pair with quinoa for a healthy grain addition.
- Feel free to add sliced red onion for sweetness or crispy bacon for added flavor. You may also choose to top with fresh herbs like basil or thyme for an extra layer of flavor.
- When selecting asparagus, look for firm stalks with vibrant green color. For Brussels sprouts, choose those that are tightly closed and firm to the touch. If you prefer, you can substitute Parmesan cheese with crumbled goat cheese or crumbled feta cheese for a different flavor. Avocado oil can also be used instead of extra virgin olive oil.
Nutrition
- Calories: 91
- Sugar: 2g
- Sodium: 116mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 4mg
Recipe Tips
- If you notice stringy asparagus after roasting, trim further up the stem to discard the tougher, woody part.
- When your vegetables turn out mushy, allow more space on the baking sheet and think about lowering the roasting time.
- For Brussels sprouts that aren’t crispy, tweak the cooking time and double-check that they’re not overcrowded on the baking sheet.
- If you want a crispier result, make sure to pat your vegetables dry before roasting to eliminate excess moisture.
- When cutting vegetables, aim for uniform pieces so they cook evenly and yield the best texture when roasted.
Serving Suggestions
Serve alongside grilled chicken for a complete meal. Add to a fresh salad for a nutritious boost or pair with quinoa.
This dish also works well in bowls with roasted vegetables, or served with fish for a healthy dinner option. Use these sprouts and asparagus in spring rolls or as toppings for grain salads.
Dressing with a squeeze of lemon adds extra flavor. Drizzle olive oil for a finishing touch before serving to enhance the dish.
Recipe variations
- You can use green beans in place of asparagus or swap out Brussels sprouts for cauliflower florets for an interesting twist.
- Add ½ teaspoon garlic powder and ¼ teaspoon onion powder for an extra burst of flavor alongside the lemon zest and red pepper flakes.
- Either top the dish with toasted pine nuts or sprinkle with chopped walnuts for added crunch and nutrition.
- If you want to scale the recipe, use 1 pound each of asparagus and Brussels sprouts and adjust the olive oil and seasoning accordingly.
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How to Store?
To keep your crispy roasted asparagus and Brussels sprouts fresh, follow these storage tips:
Room Temperature: Store leftovers in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, refrigerate the vegetables in an airtight container for up to 3 days.
Freezing: It’s not recommended to freeze roasted Brussels sprouts or asparagus for best quality and texture.
Other Recipes You’ll Love
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