Skip to Content

Roasted Asparagus and Brussel Sprouts

Our roasted asparagus and brussel sprouts recipe features tender asparagus and sprouts tossed with bacon and topped with a balsamic glaze.

Here we have it, a recipe that combines two vegetables I love! It’s similar to our Roasted Potatoes and Broccoli dish only this recipe uses asparagus and brussel sprouts. When properly cooked these veggies have a ton of flavor.

For today’s post, we’re sharing Kim’s perfectly roasted asparagus and brussel sprouts recipe. What makes her dish so special you ask? Well, simply put, crispy bacon and a tart and sweet balsamic glaze.

When all these flavors come together, they create a delicious side dish that’s sure to please! All in all, the dish takes about 30-minutes to prepare from start to finish.

Just enough time to create a main dish like blackened Mahi-Mahi to serve along the vegetables. So, shall we get cooking?

An up-close view of the roasted veggies in a bowl.

How to make roasted asparagus and brussel sprouts?

First, preheat your oven to 425ºF and line a large sheet pan with aluminum foil or parchment paper. After that, prepare the bacon in a large skillet. Cook the pork until it’s crispy, then drain the excess fat.

Chop or crumble the bacon into bite-sized pieces and set them aside.

Chopped brussel sprouts and asparagus in a mixing bowl.

Next, wash and dry the sprouts and asparagus. Peel the sprouts and cut them into equal sized halves. Trim away the bottom quarter of the asparagus stalks, as they’re inedible.

Cut the reaming stalks into 1.5-inch pieces. Now, grab a large mixing bowl and toss the vegetables with avocado oil and sea salt.

The veggies transferred to a sheet pan.

Then, transfer the asparagus and brussel sprouts to the sheet pan and spread them out evenly.

Place the veggies into the oven to roast for about 15-20 minutes. Remove them from the oven.

Bacon mixed with the roasted veggies.

Last, toss the roasted asparagus and brussel sprouts with the bacon and cranberries. Drizzle everything with a balsamic glaze and serve.

That’s it, the recipe is done! Kim and I hope you enjoy it and wish you all the best. Oh, if you have any leftovers, store them in a sealed container, in your fridge for up to 3-days.

An aerial view of the finished roasted veggies.

Recipe Tips:

  • It’s important to cut the asparagus into larger pieces than the sprouts. Brussel sprouts generally take longer to cook. So, if you were to cut the asparagus into small pieces, it would be overcooked by the time the sprouts were done.
  • I recommend using a high-quality store bought balsamic glaze for this dish. However, if you want to avoid any excess sugars, you can use balsamic vinegar instead.
  • The cook time may vary depending on how, “done,” you like your vegetables. In fact, Kim and I usually roast our veggies for about 15 minutes. A shorter cook time results in vegetables that might be too tough to chew for someone with dentures.
Roasted asparagus and brussel sprouts served in a bowl.

Roasted Asparagus and Brussel Sprouts

4.4 from 10 votes
Print Pin Save
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 -Cups
Calories: 303kcal

I earn a commission from Amazon and Instacart from qualifying purchases.


  • 4 slices bacon cooked to desired crispness
  • 1 pound brussels sprouts ends trimmed and halved or quartered depending on size
  • 1 pound asparagus ends trimmed and cut into 1 ½ inch pieces
  • 2 tablespoons avocado oil
  • ¼ teaspoon kosher salt
  • ½ cup cranberries dried
  • 2 – 3 tablespoons balsamic glaze


  • Preheat the oven to 425°F, and line a large baking sheet with parchment paper. Set aside. Prepare the bacon, and crumble into pieces. Alternatively, precooked bacon or bacon bits will also work in a pinch.
    4 slices bacon
  • In a large bowl, combine the brussel sprouts, asparagus, avocado oil, and salt. Toss to combine. Pour the mixture onto the prepared baking sheet, and roast for 15 to 20 or until the asparagus and brussel sprouts reach the desired consistency. 
    1 pound brussels sprouts
    1 pound asparagus
    2 tablespoons avocado oil
    ¼ teaspoon kosher salt
  • Remove from the oven, then add the cranberries and bacon. Stir to combine. Drizzle with balsamic glaze, and serve hot.
    ½ cup cranberries
    2 – 3 tablespoons balsamic glaze
  • This dish is best served immediately. However, if there are leftovers, we recommend storing them in the refrigerator for up to 3 days.


The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1/2-cup of the roasted asparagus and brussel sprouts. Actual calories will vary.


Serving: 0.5cup | Calories: 303kcal | Carbohydrates: 36g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 322mg | Potassium: 721mg | Fiber: 7g | Sugar: 19g | Vitamin A: 1720IU | Vitamin C: 103mg | Calcium: 77mg | Iron: 4mg
Recipe Rating


Thursday 24th of December 2020

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.


Thursday 24th of December 2020

Hi Rick! Golden raisins will work in place of the cranberries. Thanks so much for the comment! Happy Holidays and have a great weekend!


Sunday 6th of September 2020

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!


Monday 7th of September 2020

Thank you Monica! Kim and I hope you enjoy the dish :)