Oven Crisp Brussels Sprouts & Asparagus With Maple Dijon
This oven-roasted Brussels sprouts and asparagus recipe is a quick, easy, and flavorful vegetable side dish you’ll want to make again and again. With perfectly crispy Brussels sprouts, tender asparagus, and a tangy maple Dijon sauce, it’s an ideal simple healthy addition to your weekday meals, dinner parties or holiday menus. Below you’ll find the step-by-step guide, tips for maximum crispness, and delicious variations to make this recipe your own!
Why You’ll Love This Roasted Brussels Sprouts And Asparagus Recipe
- Great for Holidays: Ideal as a holiday side dish or special meal, especially served alongside chicken (in the form of stuffed roll-ups or fritters) or beef meatballs.
- Quick and Easy: With minimal prep, these spring vegetables roast in just 30 minutes.
- Healthy and Wholesome: No unnecessary ingredients or heavy seasonings. Enjoy the natural flavors of Brussels sprouts and asparagus.
- Crispy and Tender: Perfectly balanced textures, crisp Brussels sprouts, and tender asparagus.
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Ingredients For This Recipe
You need:
- Brussels Sprouts: Fresh is best for crispiness, but frozen can work.
- Asparagus: Fresh asparagus delivers the best flavor and texture.
- Butter (Dairy-Free or Regular): Adds richness and crispness. I used Miyoko’s Plant Milk Butter.
- Almonds: Adds crunch; you can substitute with other nuts or seeds.
- Salt: Enhances natural vegetable flavors.
Sauce Ingredients
- Freshly squeezed lemon juice – this acidity will brighten up the flavor and mask beautifully any bitterness of Brussels sprouts.
- Dijon Mustard – adds tangy flavor and makes the sauce richer.
- Maple Syrup, or honey for sweetness.
- Salt (optional).
How to Roast Brussels Sprouts and Asparagus
Step 1. Preheat oven to 450 F.
Step 2. Cut and prepare the vegetables. Quarter Brussels sprouts and trim asparagus ends. Place the Brussels sprouts in a medium bowl (leave the asparagus for now) and grate about 2 tablespoons of vegan butter (or use regular butter if you can) on top, make sure it’s really cold or frozen for easier handling. Add about 1/4 tsp of salt and mix everything well to coat.
Step 3. Roast Brussels Sprouts: Transfer the Brussels sprouts on a large baking sheet, distribute evenly in a single layer and roast for 10-13 minutes. To roast evenly on all sides you can give it another mix while baking.
Step 4. Add Asparagus and Almonds: Meanwhile the Brussels sprouts are roasting, proceed the same with asparagus: coat with 2 tbsp of grated butter and salt. When time is up, pull the baking sheet with Brussels sprouts out and add the prepared asparagus. Sprinkle with sliced almonds. Give it a good mix, lower the temperature to 400 F and place in the oven to roast for another 10 minutes until golden and tender.
Step 5. Make Sauce: Combine lemon juice, Dijon mustard, maple syrup, and salt until smooth.
Step 6. Serve: Drizzle sauce generously over roasted vegetables and serve!
Video Tutorial: How To Make Roasted Brussels Sprouts And Asparagus With A Tangy Sauce – Side Dish
Tips for Perfect Roasted Brussels Sprouts and Asparagus
- To ensure your Brussels sprouts come out crisp up and don’t steam, we need to keep the heat high so that they cook quickly and get crispy on the outside.
- Quarter or halve Brussels sprouts for maximum crispness. This will allow more of the surface to caramelize and roast just enough time to “char” while keeping the tenderness inside.
- Broil vegetables briefly at the end for added crispiness: 30 second to 1 minute.
- Select smaller sprouts for less bitterness.
- Roast asparagus until just tender, maintaining their vibrant color and nutrients. Make sure the green color stays vibrant green.
Fresh vs. Frozen Brussels Sprouts
- Fresh: Best flavor and texture, achieving maximum crispiness.
- Frozen: Can be roasted directly from the freezer; cook longer to evaporate excess moisture and ensure crispiness.
Variations and Add-Ins
- Garlic & Balsamic: Roast with garlic and finish with a splash of balsamic vinegar.
- Bacon & Mushrooms: Add chopped bacon or mushrooms for a richer dish.
- Healthy Carbs: Mix in carrots, sweet potatoes, or even cooked rice for a more substantial side dish.
- Crunch and Sweetness: Add dried cranberries or cherries, other nuts, or seeds.
Roasted Brussel Sprouts and Asparagus With Bacon
Some people say that Brussels sprouts and bacon is the perfect pairing, the flavors combine together superbly giving the dish a very aromatic flavor. You can use pork bacon or turkey bacon, if you want a less greasy dish.
Vegetarian version: Oven Baked Brussels Sprouts And Mushrooms (+Asparagus And Bacon – optional)
This is a great vegetarian option if you want a more substantial side dish but want to avoid meat. The best mushrooms to use in this recipe is the any baby mushrooms, it could be shiitake mushrooms, Portobello mushrooms or just the regular white one. The smaller mushroom size will not only cook evenly but also look better along the sprouts.
Another recipe version: Roasted Brussels Sprouts With Garlic and Balsamic
Use 3-4 diced garlic cloves and add them to the pan in the last 10 minutes of roasting to avoid burning. Add balsamic vinegar before serving to avoid sogginess. This combination is very satisfying for those who prefer some tang and zest and extra flavor!
More Healthy Vegetable Side Dishes You Might Like
Leave a comment and rating below or tag me @HealthyTasteOfLife. I love hearing your feedback!
Oven Crisp Brussels Sprouts & Asparagus With Sauce: Recipe + Video
Ingredients
- 1 lb Brussels sprouts - quartered
- 1 lb asparagus - ends trimmed
- 4 tbsp butter - extra cold, grated
- ½ tsp sea salt
- ½ cup sliced almonds
Sauce
- 1 ½ tsp lemon juice - freshly squeezed
- 1 ½ tsp Dijon mustard
- 1 ½ tsp maple syrup
- pinch of salt - optional
Instructions
Prepare The Brussels Sprouts And Asparagus
- Wash the vegetables in advance and let them dry on a towel, the less moisture they have the crispier they will be.
- Quarter the Brussels sprouts and trim the hard ends of asparagus. Then cut the spears in 3 equal parts.
Roast The vegetables
- Preheat oven to 440-450 F.
- Place the Brussels sprouts in a medium bowl and grate about 2 tablespoons of vegan butter (or use regular butter if you can) on top. Add about 1/4 tsp of salt and mix everything well to coat.
- Transfer the Brussels sprouts on a large baking sheet, distribute evenly in a single layer and roast for 10-13 minutes. To roast evenly on all sides you can give it another mix while baking.
- Meanwhile proceed the same with asparagus: coat with 2 tbsp of grated butter and salt.
- When the timer is up, pull the baking sheet out and add the prepared asparagus. Sprinkle with sliced almonds. Give it a good mix, lower the temperature to 400 F and place in the oven to roast for another 10 minutes.If you prefer a more deep brown color and crispiness, you can turn the broiler on for the last 30 seconds or minute of baking. It depends on the type of oven.
Prepare The sauce
- To prepare the sauce mix all ingredients in a small container and stir until looks smooth.
Serve
- To serve transfer the roasted Brussels sprouts and asparagus to a serving platter and drizzle generously with the prepared sauce. I suggest you don't skip this step: the tanginess of lemon juice and mustard will enhance and refresh the taste and will help bring out the flavor of the veggies.
Video
Notes
Tips For Perfectly Roasted Brussels Sprouts And Asparagus
1. If you want crispy Brussels sprouts quarter or slice in half the smaller ones, they will cook faster; We want as much surface area to be touching the baking sheet as possible, you will also get more flavor inside. 2. Keep them under the broiler for 30 second to 1 minute in the end for extra crispness. 3. Smaller sprouts tend to taste less bitter, while larger sprouts taste more cabbage-like, so choose yours wisely. 4. The best way to eat asparagus is lightly roast and remove from the oven while they still have some green. When the asparagus turns brown most of taste and nutritional benefits are lost.Substitutions And Add-ins
- You could even turn these roasted Brussels sprouts and asparagus into a more substantial dish by adding some healthy carbs, like carrots, sweet potatoes, cooked rice, mushrooms or even some meat.
- Include some crunch by adding some nuts or seeds.
- Dried fruits like cranberries and dried cherry will bring in a touch of sweetness.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
The information shown is an estimate provided by an online nutrition calculator.
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How should I reheat it if making the night before?
Asparagus is one of the vegetables that doesn’t do well when reheated, it changes the color and crispness, so I would suggest enjoying right away once baked.
Loved this brussels sprouts preparation, the sprouts are nice and golden and the asparagus kept it’s bright green color, so it means more preserved nutrients with a nice crunch. Thanks!
Yes you’re absolutely right, my intention is to preserve as much vitamins as possible when cooking the food!