Roasted Asparagus and Brussels Sprouts
Servings: 8 Servings
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 sprouts, 1 pound asparagus, 2 tablespoons olive oil, ¼ 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 bacon, ½ 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.
Nutrition Facts
Roasted Asparagus and Brussels Sprouts
Serving Size
0.5 cup
Amount per Serving
Calories
142
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
7
mg
2
%
Sodium
161
mg
7
%
Potassium
361
mg
10
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
5
g
10
%
Vitamin A
860
IU
17
%
Vitamin C
51
mg
62
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
