Roasted Asparagus and Brussels Sprouts
Our Roasted Asparagus and Brussels Sprouts recipe is a delicious side dish that is full of flavor. The combination of asparagus and brussels sprouts yields deliciously tender and crispy textures. In around 35 minutes, you can easily transform these simple ingredients into the perfect pairing for almost any meal.
Ingredients and Possible Substitutions:
- Brussels Sprouts: Choose fresh brussels sprouts for this recipe. Frozen (thawed) don’t yield the same results.
- Asparagus: Similar to the brussels sprouts, fresh asparagus is the way to go.
- Oil: We use avocado oil because of its mild flavor and high smoke point. Choose another high smoke point cooking oil similar to canola, vegetable, etc. if you’d prefer not to use avocado oil.
- Seasonings: Garlic powder, onion powder, salt, and pepper. Adjust or omit any of these seasonings to fit your tastes.
How to Roast Asparagus and Brussels Sprouts:
These roasted veggies use minimal ingredients and yield big results. Plus, they take very little time to prepare.
See the recipe card below for the ingredient amounts and full instructions.
- Preheat your oven to 425ºF, and line a large sheet pan with aluminum foil or parchment paper. (See the tip below about roasting without the use of foil or parchment paper.)
- Separate the asparagus and brussels sprouts between two mixing bowls.
- Divide the oil and seasonings between the two bowls.
- Toss the asparagus until it’s well coated with oil and seasonings. Then toss the brussels sprouts until entirely coated.
- Pour the brussels sprouts onto the baking sheet in an even layer. Roast for 10 to 15 minutes then remove the pan from the oven.
- Carefully add the asparagus to the pan, and continue roasting for an additional 10 minutes or until the veggies reach the desired consistency.
- Serve warm with your favorite entree!
Tips for Success:
- The cook time may vary depending on how, “done,” you like your vegetables.
- While using foil or parchment paper makes cleanup easy, I’ve found that spraying the baking sheet with cooking spray gives the vegetables better caramelization.
- Add smoked paprika, thyme, Parmesan cheese, breadcrumbs, balsamic vinegar, sliced almonds, chopped walnuts, or crumbled bacon for extra flavor.
- Cut large brussels sprouts into fourths and small brussels sprouts in half for even cooking.
- Roasted asparagus and brussels sprouts are best served immediately for the best flavor and texture.
Storage and Reheating Options:
Refrigerator: Store any leftover roasted vegetables in the refrigerator for up to 2 days.
Reheating: Reheat in a skillet on the stovetop over low heat or in the oven or toaster oven at 350°F until heated through.
Should You Parboil Brussels Sprouts Before Roasting?
No, you should not parboil brussels sprouts before roasting as it can cause the outer leaves to become soggy. Roasting them on a lightly oiled pan without parboiling yields the best results, allowing the vegetables to caramelize and develop a slightly sweet, nutty flavor from being roasted in the oven.
Why Are My Roasted Brussels Sprouts Not Crispy?
Roasted brussels sprouts may not be crispy due to a few reasons. To ensure the brussels sprouts are properly roasted and crispy, preheat your oven to 425°F and spread them out in an even layer on a baking sheet (cooking spray gets them crispy better than using foil or parchment paper).
Make sure the brussels sprouts are well-dried; otherwise, they’ll steam and become soft rather than roast. We like to use a salad spinner to spin the water out after rinsing.
Should You Soak Brussels Sprouts Before Roasting?
Nope, not for this asparagus and brussels sprouts recipe. Soaking causes the brussels sprouts to absorb extra water and they’re more likely to steam instead of roast.
Other side dish recipes you may enjoy:
Ingredients
- 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, may substitute with olive oil; divided
- ½ teaspoon salt, divided
- ½ teaspoon garlic powder, divided
- ¼ teaspoon onion powder, divided
- ¼ teaspoon ground black pepper, divided
Instructions
- Preheat the oven to 425°F, and line a large baking sheet with parchment paper. Set aside.
- Place the brussels sprouts into a mixing bowl, and add 1 tablespoon of oil, ¼ teaspoon of salt, ¼ teaspoon of garlic powder, ⅛ teaspoon of onion powder, and a pinch of pepper. Toss to combine.1 pound brussels sprouts
- Place the asparagus in a separate bowl, and add 1 tablespoon of oil, ¼ teaspoon of salt, ¼ teaspoon of garlic powder, ⅛ teaspoon of onion powder, and a pinch of pepper. Toss to combine.1 pound asparagus
- Arrange the brussels sprouts on the prepared baking sheet, and roast for 10 to 15 minutes.
- Remove from the oven, toss, and add the asparagus. Return the pan to the oven and roast for an additional 10 minutes or until the vegetables are cooked to the desired consistency.
- Serve immediately.
- Scroll up and see the post for tips, FAQs, and storage options.
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 🙂