Description
A delicious roasted vegetable dish featuring asparagus and Brussels sprouts, perfect as a side or added to salads.
Ingredients
Scale
- 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