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Roasted Asparagus and Brussels Sprouts

This easy roasted asparagus and Brussels sprouts recipe is a delicious side dish with only a few simple ingredients.  

This simple side dish with roasted vegetables is a versatile way to enjoy green veggies.

The homemade vinaigrette already adds so much extra flavor, but it would also be delicious with the addition of crispy bacon or crispy prosciutto for added texture. You can customize it however you want. Adding sweet potatoes or winter squash will make it even heartier.

Ingredients

  • Fresh asparagus – you can use thin or thicker spears, it’ll just slightly alter the cooking time.
  • Fresh Brussels sprouts – look for Brussels sprouts that are similar in size for even cooking time.
  • Seasonings – garlic powder, kosher salt, and black pepper.
  • Vinaigrette – extra virgin olive oil, a squeeze of lemon juice, dijon mustard, lemon zest, maple syrup, salt, and black pepper.

See the recipe card for measurements.

How to Make Roasted Brussels Sprouts and Asparagus

Step 1. Preheat your oven to 400ºF/200ºC.

Step 2. Wash and trim the root off the Brussels sprouts. Discard any outer leaves that are wilted and then cut them in half or quarters if they’re large. Transfer them to a sheet pan (no parchment paper needed). Add a drizzle of olive oil or avocado oil, and season with the garlic powder, salt, and freshly cracked black pepper. Toss with your hands to coat, then arrange them in a single layer with the cut side face down.

Step 3. Bake them for 20 minutes. Flip them over so the crispy side is up.

Step 4. Trim the woody ends off the asparagus and cut each spear into roughly 2-inch pieces, about 3 pieces per spear. Toss the cut asparagus with a little olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Carefully arrange them amongst the Brussels sprouts and cook for an additional 5-7 minutes until lightly warmed through but still have a bright green color, with a crunchy, al dente texture.

Step 5. Make the dressing by whisking all the ingredients together in a small bowl. Season to taste with salt and black pepper.

Step 6. Toss the roasted vegetables with the vinaigrette and serve.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this roasted Brussels sprouts and asparagus recipe using what you already have? Here are some ideas…

  • No lemon? – you can substitute balsamic vinegar in place of the lemon juice and therefore omit the lemon zest.
  • Add-ins – red pepper flakes, sunflower seeds or chopped almonds, feta cheese (dairy-free or regular if not dairy-free), fresh herbs, sweet potatoes, winter squash, dried cranberries, golden raisins, pomegranate seeds, etc.
  • Side note – if adding in bulkier items like sweet potatoes or winter squash, you’ll want to double the dressing. Make sure you cut them similar in size to the Brussels sprouts so they all cook evenly.

How to Store

Store leftovers in an airtight container for up to 3 days.

Helpful Tip

The cooking time may vary depending on the size of your Brussels sprouts and also how thick or thin your asparagus spears are.

How to Serve

Serve alongside any main dish. Here are a few ideas:

Roasted Asparagus and Brussels Sprouts

5 from 1 vote
A platter of roasted asparagus and brussels sprouts with vinaigrette.
This easy roasted asparagus and Brussels sprouts recipe is a delicious side dish with only a few simple ingredients. Naturally gluten-free and dairy-free.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 6

Ingredients
 

Roasted Vegetables

Vinaigrette

Instructions

  • Preheat your oven to 400ºF/200ºC.
  • Wash and trim the root off the Brussels sprouts. Discard any outer leaves that are wilted and then cut them in half or quarters if they're large. Transfer them to a sheet pan (no parchment paper needed). Add a drizzle of olive oil or avocado oil, and season with the garlic powder, salt, and freshly cracked black pepper. Toss with your hands to coat, then arrange them in a single layer with the cut side face down.
  • Bake them for 20 minutes. Flip them over so the crispy side is up.
  • Trim the woody ends off the asparagus and cut each spear into roughly 2-inch pieces, about 3 pieces per spear. Toss the cut asparagus with a little olive oil, kosher salt, and freshly cracked black pepper. Carefully arrange them amongst the Brussels sprouts and cook for an additional 5-7 minutes until lightly warmed through but still have a bright green color, with a crunchy, al dente texture.
  • Make the dressing by whisking all the ingredients together in a small bowl. Season to taste with salt and black pepper.
  • Toss the roasted vegetables with the vinaigrette and serve.

Notes

Store leftovers in an airtight container for up to 3 days.

Make It Your Way: Substitutions & Variations

No lemon? – you can substitute balsamic vinegar in place of the lemon juice and therefore omit the lemon zest.
Add-ins – red pepper flakes, sunflower seeds or chopped almonds, feta cheese (dairy-free or regular if not dairy-free), fresh herbs, sweet potatoes, winter squash, dried cranberries, golden raisins, pomegranate seeds, etc.
Side note – if adding in bulkier items like sweet potatoes or winter squash, you’ll want to double the dressing. Make sure you cut them similar in size to the Brussels sprouts so they all cook evenly.

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