Roasted Asparagus and Brussels Sprouts
Try our roasted asparagus and brussels sprouts with bacon, cranberries, and balsamic glaze for a flavorful and easy-to-make side dish.
Best Asparagus and Brussels Sprouts with Bacon and Cranberries
It’s back! Several of our readers have been asking us to bring back this easy veggie side dish, and we’ve listened! We’ve updated the photos, but the recipe is still the same great one we first published in August 2020.
This dish brings together two of my favorites—roasted brussels sprouts and roasted asparagus. Then I take it up a notch by adding crispy bacon, sweet dried cranberries, and a drizzle of balsamic glaze.
It’s the perfect blend of savory and sweet, making it a great side for Thanksgiving, Christmas, or weeknight dinners.
It pairs well with Orange Turkey, Air Fryer Pork Tenderloin, or even Baked Mahi Mahi.
What You’ll Need for Roasted Brussels Sprouts and Asparagus
- Brussels Sprouts: 1 pound, trimmed and halved or quartered.
- Asparagus: 1 pound, trimmed and cut into 1½-inch pieces.
- Olive Oil: 2 tablespoons for roasting.
- Salt: ¼ teaspoon for seasoning.
- Bacon: 4 slices, cooked and crumbled.
- Dried Cranberries: ½ cup for a touch of sweetness.
- Balsamic Glaze: 2-3 tablespoons for a flavorful finish.
How to Make Roasted Asparagus and Brussels Sprouts
Prepare for Roasting: Preheat your oven to 425°F, and line a large baking sheet with parchment paper.
Combine Ingredients: In a large bowl, toss the brussels sprouts and asparagus with olive oil and salt until evenly coated.
Roast: Spread the vegetables on the prepared baking sheet and roast for 15-20 minutes or until tender and lightly browned.
Add Bacon and Cranberries: Remove from the oven, sprinkle with crumbled bacon and dried cranberries, and gently toss.
Finish with Balsamic Glaze: Drizzle with balsamic glaze just before serving.
Tips
- Crispy Bacon: For added crunch, cook the bacon until extra crispy before crumbling.
- Customizable Veggies: Swap out the asparagus or add other favorites like carrots, broccoli, or green beans.
- Trim the Vegetables: Make sure to trim the woody ends of the asparagus and the tough ends of the brussels sprouts before roasting.
Extra Add-Ins
Sometimes we’ll add an extra ingredient or two for extra flavor. Here are some ideas:
- Broccoli Florets: Cook for a shorter time to prevent overcooking.
- Parmesan Cheese: Sprinkle on top for added flavor.
- Feta Cheese: My personal favorite!
- Toasted Walnuts: Adds a nice crunch and some texture.
Can I Make This Recipe Ahead of Time?
No, it’s best to prepare and serve this recipe fresh to maintain the crispness of the bacon and the best texture for the roasted vegetables. Preparing it ahead may lead to soggy vegetables.
How Do I Keep My Vegetables from Becoming Soggy?
- Spread Evenly: Ensure the vegetables are spread out in a single layer on the baking sheet for even roasting.
- Skip Parchment Paper: Use a nonstick baking pan without parchment if possible, and lightly coat it with cooking spray. Parchment paper is great for easy cleanup, but it can trap moisture against the roasted vegetables.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispness.
Ingredients
- 1 pound brussels sprouts, trimmed and halved or quartered
- 1 pound asparagus, trimmed and cut into 1½-inch pieces
- 2 tablespoons olive oil , or avocado oil
- ¼ teaspoon salt
- 4 slices bacon, cooked and crumbled
- ½ cup dried cranberries
- 2 to 3 tablespoons balsamic glaze
Instructions
- Preheat the oven: Preheat the oven to 425°F, and line a large baking sheet with parchment paper.
- Toss the vegetables: In a large bowl, toss the brussels sprouts, asparagus, oil, and salt until evenly coated. Spread the mixture in a single layer on the prepared baking sheet.1 pound brussels sprouts1 pound asparagus2 tablespoons olive oil¼ teaspoon salt
- Roast the vegetables: Roast for 15-20 minutes, or until the vegetables are tender and lightly browned.
- Add bacon and cranberries: Remove from the oven and sprinkle with crumbled bacon and dried cranberries. Gently toss to combine.4 slices bacon½ cup dried cranberries
- Add the glaze: Drizzle with balsamic glaze and serve hot.2 to 3 tablespoons balsamic glaze
Notes
- The calories listed are an approximation based on the ingredients in the recipe card. This recipe makes 8 servings, with a serving size of approximately ½ cup of the roasted vegetable mixture.
- The prep time does not take into consideration cooking/prepping the bacon. You can cook the bacon while roasting the veggies.
is this recipe changed,I remember making this recipe
it had bacon bites,cranberries
and balsamic glaze
this is the recipe that I had safe,but it doesn’t seem the
same,or you perhaps have another recipe that is similar.
Hi Alicia!
Yes, we updated this recipe a couple of years ago.
would You be so kind to share the old recipe.
Thank You
Hi Alicia!
I’ll contact you. 🙂
I’m making this tonight but don’t have cranberries, could I use Golden raisins instead?
This looks great hoping to add it to my recipes list.
Hi Rick! Golden raisins will work in place of the cranberries. Thanks so much for the comment! Happy Holidays and have a great weekend!
This looks so delicious – I’m always looking for new side dishes and combinations to change things up, and can’t wait to try this. It helps that I love Brussels sprouts, too!
Thank you Monica! Kim and I hope you enjoy the dish 🙂