1poundbrussels sproutsends trimmed and halved or quartered depending on size
1poundasparagusends trimmed and cut into 1 ½ inch pieces
2tablespoonsavocado oilmay substitute with olive oil; divided
½teaspoonsaltdivided
½teaspoongarlic powderdivided
¼teaspoononion powderdivided
¼teaspoonground black pepperdivided
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.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cup of roasted vegetables. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.