Go Back
–+ servings
Roasted asparagus and brussels sprouts in a brown bowl.
Print

Roasted Asparagus and Brussel Sprouts

Tender and crispy roasted asparagus and brussel sprouts are the perfect pairing for this easy healthy side dish. Ready in under 30 minutes! Roasting vegetables is my favorite way to serve them, as it brings out their flavor so well!
Course Side Dish
Cuisine American
Keyword roasted, side dish, vegetables
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 91kcal
Author Lauren LeBlanc

Equipment

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

Make sure to wash and pat your vegetables dry before tossing in seasonings and roasting for the best crisp final texture. 
You want veggie pieces 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. 
Adjust roasting time for larger or smaller brussels sprouts, or thinner or thicker asparagus. 
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. 

Nutrition

Calories: 91kcal | Carbohydrates: 8g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 116mg | Potassium: 342mg | Fiber: 3g | Sugar: 2g | Vitamin A: 906IU | Vitamin C: 52mg | Calcium: 112mg | Iron: 2mg