Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb Asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons Olive oil
- Salt and pepper, to taste
- 2 cloves Garlic, minced
- 1 teaspoon Balsamic vinegar (optional)
- Parmesan cheese for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Trim the Brussels sprouts and halve them through the stem for even cooking.
- Trim asparagus ends and cut stalks into approximately two-inch pieces for uniform size.
- Minced the garlic finely so it distributes evenly across the vegetables.
- Toss the Brussels sprouts and asparagus with olive oil, salt, pepper, and minced garlic in a large bowl until evenly coated.
- Spread the vegetables in a single layer on a rimmed baking sheet to prevent steaming.
- Arrange the cut sides of Brussels sprouts face down for better caramelization during roasting.
- Roast in the oven for 20–25 minutes, flipping halfway through to ensure even browning and crisp edges.
- Check tenderness with a fork; the sprouts should be soft inside and the asparagus should be tender but not mushy.
- Drizzle with balsamic vinegar if desired and toss briefly to coat before plating.
- Top with freshly grated Parmesan cheese immediately after roasting so it melts slightly onto the warm vegetables.
Notes
Use baby Brussels sprouts for faster roasting; substitute broccolini or green beans for different textures.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Brussels sprouts, asparagus, roasted vegetables, healthy side dish