Roasted Asparagus and Brussel Sprouts
Tender and crispy roasted asparagus and brussel sprouts are the perfect pairing for this easy healthy side dish. Roasting vegetables is my favorite way to serve them, as it brings out their flavor so well!
This roasted asparagus and brussels sprouts recipe will go great with your main course of chicken, seafood, or beef.
Why you’ll love this recipe
- This delicious side dish is so easy, and a great compliment to your main course.
- Takes less than 30 minutes.
- Only 5 ingredients, plus salt, pepper, and olive oil.
Equipment needed
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For this roasted asparagus and brussel sprouts recipe, you only need a few fresh ingredients. I also added some VARIATIONS & SUBSTITUTIONS here.
Fresh asparagus – Pick asparagus that is firm and bright green with no mushy or soft parts. Especially check the asparagus tips for mushy spots.
Fresh brussels sprouts – Brussels sprouts should be medium green in color, firm, and free from mushy spots. You can pick off browned or yellow outer leaves.
Extra virgin olive oil – I also use avocado oil.
Lemon zest – This recipe needs the zest from about ½ of a lemon. You will need a microplane or zester for this.
PRO TIP: Using lemon zest over lemon juice is a great way to get lemony flavor without adding extra liquid.
Red pepper flakes – optional, but it won’t be too spicy.
Parmesan cheese – I recommend buying authentic parmigiano reggiano for the absolute best flavor. You could also swap out the parmesan for crumbled goat cheese or crumbled feta cheese for a different flavor pairing.
Balsamic glaze – After baking, you have the option to drizzle a little balsamic glaze over the veggies.
PRO TIP: Balsamic glaze is easy to make. Add 1 part sugar to 4 parts balsamic vinegar in a small pot or saucepan. Heat over medium heat until boiling. Reduce heat to low and simmer until sauce reduces to a thicker consistency.
Other ideas – Roasted brussels sprouts and asparagus will go great with other ingredients too! Try sliced red onion, crispy bacon, cubed sweet potatoes, broccoli, almond slivers, sliced carrots, or mushrooms. You can also top with fresh herbs like basil, parsley, or thyme.
Why no garlic? I love garlic, and while it is in most of my recipes, I chose not to include it in this one. Fresh garlic burns easily, especially at high temperatures. Adding minced garlic to these veggies prior to roasting will cause the garlic to burn. If you still want a garlic flavor, you can add in ¼ teaspoon of garlic powder.
See the recipe card below for full list of ingredients and measurements.
How to make
Preheat the oven to 400°F.
Line a large sheet pan with parchment paper or aluminum foil. You want a large enough baking sheet to give the vegetables space to spread out in a single layer. If you don’t have a large baking sheet, you can use two smaller ones.
PRO TIP: Don’t overcrowd the pan! Use a large baking sheet and give veggies space around each other when roasting for crispy roasted vegetables every time. When the vegetables are too close to each other, they will steam rather than get roasted and crispy.
To prepare the asparagus and brussels sprouts for roasting, first wash them. Cut or snap off the woody ends on the bottom part of the asparagus. Cut asparagus into 1.5 inch pieces.
PRO TIP: Make sure to wash and pat your vegetables dry before tossing in seasonings and roasting for the best crisp final texture.
Remove any browned leaves from the brussels sprouts, and trim off any hard stems. Cut the brussels sprouts in half through the stem end. If they are large, cut them in quarters.
PRO TIP: Examine the sizes of your vegetables. You want them to all be roughly the same size so they cook evenly. If some brussels sprouts are large, cut in quarters. If some are very small, you can leave them whole.
In a large bowl, toss the asparagus and brussels sprouts with lemon zest, red pepper flakes, and a drizzle of olive oil. Spread out on the baking sheet in an even layer. Season with sea salt and freshly ground black pepper.
Bake for 10 minutes in the preheated oven. Flip veggies over, then bake for another 10 minutes. Cooking time may need to be adjusted according to how big/small/thick/thin your vegetables are.
PRO TIP: The finished roasted brussel sprouts and asparagus should be tender with some caramelized edges, but not burnt or mushy.
Immediately toss with parmesan cheese and serve. Option to top with a squeeze of lemon juice.
If you’re like me and love a sauce for everything, try dipping the roasted asparagus and brussels sprouts in cajun garlic aioli.
Want to see the story version of this recipe? Check out Easy Roasted Asparagus and Brussels Sprouts.
Troubleshooting
Why is my roasted asparagus stringy? If your asparagus is stringy, you didn’t remove enough of the bottom woody end. Next time, cut further up the stem. Bending the asparagus until is snaps is a good way to get rid of the right amount of woody stem.
Why is my roasted asparagus and brussels sprouts mushy/soggy? If your vegetables turn out mushy they may have been too close together in the pan, causing them to steam rather than roast. They could also be overcooked. In the future, cook for less time and give veggies more space on the baking sheet.
Serving suggestions
Main dish ides to serve with this brussels and asparagus recipe:
- Braised Pot Roast
- Cajun Crab Stuffed Salmon
- How to cook perfect juicy chicken breasts every time
- Lobster Ravioli Cream Sauce
You could also throw these roasted veggies in a salad!
Storage & Reheating
How to store leftovers
Store any leftovers in an airtight container for up to 3 days.
How to freeze
I don’t recommend freezing roasted brussels sprouts or asparagus.
How to reheat
The best way to reheat roasted vegetables is back in the oven. Keep in mind the texture will never be as good as freshly roasted when reheating.
Frequently Asked Questions
Yes, always wash your vegetables prior to roasting. Make sure to pat them dry before adding seasonings and oil.
If your sprouts turn out not crispy enough, they may have been too close together in the pan. When roasting, give vegetables enough space so they can crisp instead of steam.
For this recipe, it doesn’t matter if the brussels sprouts start cut side up or cut side down since they will be tossed halfway through baking.
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Roasted Asparagus and Brussel Sprouts
Ingredients
- ½ pound Fresh asparagus (cut into 1.5 inch pieces)
- ½ pound Fresh Brussels sprouts (sliced in half, or quarters if they are large)
- 1 tablespoon Extra virgin olive oil
- Salt and pepper to taste
- 1 teaspoon Lemon zest
- ⅛ Red pepper flakes
- ¼ cup Parmesan cheese (finely grated)
Instructions
- PREP: Preheat the oven to 400°F. Line baking sheet with parchment paper. Clean asparagus and brussels sprouts. Cut or snap the woody ends off the asparagus. Cut asparagus into 1.5 inch pieces. Remove any browned leaves from the brussels sprouts, and trim off any hard stems. Cut the brussels sprouts in half through the stem end. If they are large, cut them in quarters.
- TOSS: Toss the asparagus and brussels sprouts with olive oil, salt and pepper, lemon zest, and red pepper flakes and spread out evenly on the baking sheet.
- ROAST: Bake for 10 minutes, flip veggies over, then bake for another 10 minutes, until vegetables are roasted and tender, but not burnt or mushy.
- FINISH: Immediately toss with parmesan cheese and serve.
Notes
Equipment
- baking sheet
Nutrition
About me
Hey good lookin’, what ya got cookin’? I’m Lauren and I love to teach you how to make the good stuff, from scratch! I use fresh quality ingredients to create impressive but approachable restaurant worthy recipes.
I’ve made this 2 days in a row! Truly obsessed!!!!
Yay!! So glad you like it!