Looking for the best way to enjoy your green veggies? This Roasted Brussels Sprouts and Asparagus recipe yields perfectly crispy vegetables, celebrating their natural flavors and bringing out the best of both.
With just 5 ingredients, this easy sheet pan vegetable side dish is sure to impress! Plus, they’re ready in just 25 minutes and require very little clean up.
In this recipe, you will learn how to perfectly roast brussels sprouts and asparagus at the same time. You’ll also be given plenty of flavor options to really make this dish your own.
As a proponent of a sustainable lifestyle, I always try to stick to seasonal eating! It’s one of the easiest (and most delicious!) ways to support local farmers and improve your carbon footprint.
Green tip: Seasonal and local foods have less associated transportation costs and fuel emissions. Check when asparagus and brussels sprouts are in season in your area with this Seasonal Food Guide.
Roasted Brussels Sprouts and Asparagus Ingredients
Here’s everything you need:
- Asparagus. One bunch of asparagus is usually about 1 pound of asparagus. Fresh or frozen (thawed).
- Brussels Sprouts. One stem or one package of brussels sprouts is also usually about one pound of sprouts. Fresh or frozen (thawed).
- Olive oil. To roast your asparagus and brussels sprouts in.
- Salt & pepper. To season your roasted vegetables.
Optional flavor-boosting topping ideas to make this dish your own:
- Garlic. For extra savory and umami flavor.
- Lemon juice. A little citrus goes a long way.
- Crushed red pepper. For a little bit of spice.
- Butter. For extra moisture and a rich, buttery finish.
- Garlic powder. For the garlic fans out there, who want a quick and easy garlic fix.
- Grated or shaved Parmesan cheese (or Nutritional Yeast). For cheesiness and a little extra salt.
Roasted Brussels Sprouts and Asparagus Tips and Tricks
How to Keep Asparagus and Brussels Sprouts Fresh
Once you find your beautiful asparagus and take it home, you can easily keep it fresh for up to a week if you store it correctly.
Place the asparagus in a glass jar, tips facing up, and fill it with about 2 inches of water so the ends are submerged.
You can then place a reusable storage bag on top and store the whole jar in your refrigerator. This technique works with white and purple asparagus as well!
As for brussels sprouts, sprouts that are still on the stalk will last a little longer than those that are already separated. Still, most fresh brussels sprouts can last up to a week when stored properly.
The best way to store them is dry in a sealed bag or airtight container in the “crisper” drawer in your refrigerator. Make sure they are dry when you store them. It’s best not to rinse them until you’re ready to roast them.
Green tip: Did you know that 50% of food waste happens at home? Reduce your contribution to food waste by properly storing your vegetables until ready for use.
Prepping Your Asparagus
Asparagus are notorious for having “woody” ends that are tough to chew. It’s best to take those ends off before roasting your asparagus.
But don’t throw those ends out! Save them in the freezer along with your other veggie scraps to make your own vegetable broth or compost them.
The best way to remove your ends is to simply snap them off. Hold the asparagus in two clean hands and break them in two. The asparagus will naturally snap right where the ends start to get tough.
Prepping Your Brussels Sprouts
Just like asparagus, for the best brussels sprouts, you have to trim off the rough ends. The rough end is the part of the brussels sprout right where it was taken off the stalk.
Slice the ends off first. Then, slice the brussels sprouts in half longways. Simple as that!
There is no need to boil your brussels sprouts before roasting them. In fact, roasting them raw in a little bit of olive oil, salt, and pepper is the best way to get them nice and crispy!
Season Your Asparagus and Brussels Sprouts
Once you’ve prepped your asparagus and sprouts, line them up on a large baking tray. For easier cleanup, you can opt to line it with aluminum foil.
Then, drizzle on your olive oil and season the vegetables with salt and pepper.
Toss It
Use clean hands to toss the asparagus and brussels sprouts in the oil and seasoning. This is the best way to ensure they are all evenly coated.
Then, spread the vegetables out in a single layer, ensuring they are not stacked on top of one another.
Toss Again Halfway While Roasting
Once your oven is preheated to 425°F, stick your baking sheet with the veggies on it on the top rack of the oven. Roast for 10 minutes.
Green tip: Get to know your oven! Get an idea of how long it takes your oven to preheat. By not pre-heating the oven too early, you can save energy.
After 10 minutes, remove the baking sheet from the oven and use kitchen tongs or two wooden spoons to toss again. Be careful—it’s hot!
Tossing your veggies halfway through the roasting process will just cook them more evenly and help to avoid them sticking to the baking sheet.
Should You Have Leftovers
These Roasted Asparagus and Brussels Sprouts will last in the refrigerator up to 5 days in an airtight container. They can also be frozen for up to one year.
To thaw, transfer from the freezer to the refrigerator and let them rest in there overnight.
To reheat, bring your oven up to 350°F and roast them again as is (no need to add any extra oil or seasonings) for 8-10 minutes until heated thoroughly.
Green tip: Another great way to reduce food waste is to properly store and reheat your leftovers so you can consume them.
Serving Your Roasted Asparagus and Brussels Sprouts
The fresh and simple flavors of this delicious side dish are complementary to pretty much any dish you throw its way! If you want to spruce it up with a sauce of gravy, try this Shallot Cream Sauce or Hearty Mushroom Gravy over top.
My favorite thing to pair this roasted brussels sprouts and asparagus recipe with is Truffle Mashed Potatoes and Almond Crusted Salmon.
Why these Roasted Asparagus and Brussels Sprouts Make the Best Side Dish
- They’re healthful. Nothing like simple roasted veggies to naturally provide your nutrients!
- They’re simple. Sometimes simple is best!
- They’re versatile. A great side dish for any main!
If you’re loving this Roasted Brussels Sprouts and Asparagus recipe and want more delicious vegetable side dishes, check out these Roasted Honey Gold Potatoes and this Grilled Corn on the Cob.
20-Minute Roasted Brussels Sprouts and Asparagus
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Ingredients
Roasted Brussels Sprouts and Asparagus
- 1 pound Brussels sprouts (1 package = approx. 1 pound)
- 1 pound asparagus (1 bunch = approx. 1 pound)
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Topping Ideas
- 2 cloves garlic, minced
- 2 teaspoons lemon juice
- ½ teaspoon crushed red pepper
- 1 tablespoon butter (dairy or nondairy)
- ½ teaspoon garlic powder
- 1 tablespoon Parmesan cheese or Nutritional Yeast
Instructions
- Preheat your oven to 425°F.
- Prep your vegetables by snapping off the "woody" ends of the asparagus and trimming the ends off the brussels sprouts and slicing them in half lengthwise.
- To a large 18 x 26-inch baking sheet, add your prepared brussels sprouts and asparagus. Add the olive oil, salt, and pepper, and toss to coat. If you're adding any optional toppings, add them now, too. Then, spread the vegetables out in a single layer.
- Roast for 20 minutes, tossing halfway in between. Serve hot.
Pro Tips
- The asparagus and brussels sprouts tips can be composted or used to make your own vegetable broth!
- Want more tasty ways to prepare brussels sprouts? Check out these Sweet & Salty Brussels Sprouts.
- If you want more healthy veggie side dishes, check out this list of Best Roasted Vegetables.
- For more delicious asparagus recipes, check out this list of Best Asparagus Recipes.
2 thoughts on “20-Minute Roasted Brussels Sprouts and Asparagus”
Can I prepare a day ahead
Absolutely! So long as your Brussels and asparagus are fresh, you can chop them and toss them in the oil and seasonings and cover and store in the fridge for up to 24 hours until your ready to roast!