Oven roasted Brussels sprouts and asparagus that yields brown crispy Brussels sprouts and just the right tenderness for asparagus without using a ton of herbs spices or mask their flavor with bacon.
With a few simple ingredients and just 30 minutes you get perfectly roasted Brussels sprouts and asparagus served with a sweet and tangy sauce that brings out a subtle zesty kick.
If you never tried oven roasting Brussels sprouts like this, then try it! This recipe yields wonderful roasted toasty flavored Brussels sprouts and asparagus that can be served as a special meal or side dish along with some chicken cutlets or meatballs.
Roasted Brussels Sprouts And Asparagus Recipe Overview
The best part is that you can easily change the recipe and maybe add some chopped garlic, onion, some other veggies like carrots or sweet potatoes, or even some bacon or a splash or two of balsamic vinegar for those who prefer a more intense flavor.
Along with our Butternut Squash Casserole and this Olivier Salad, this roasted Brussles sprouts and asparagus recipe is always on our holiday must-make list. Be sure to try our Savory Twice Baked Sweet Potatoes recipe, it’s one of the most popular on the blog!
Ingredients For This Brussels Sprouts And Asparagus Recipe
You need:
- Fresh Brussels sprouts – but you can also use frozen as well;
- Fresh asparagus for best results; frozen is the second best option;
- Vegan butter, or oil: the grease helps with adding crispness and flavor;
- Sliced almonds: for crunchiness or other preferred nuts;
- Salt or other seasoning you prefer, but I find the salt to be enough.
Sauce Ingredients:
- Freshly squeezed lemon juice – this acidity will brighten up the flavor and mask beautifully any bitterness of Brussels sprouts.
- Dijon Mustard – will add flavor and make the sauce richer.
- Maple Syrup, or honey for sweetness.
- Salt (optional).
Find the complete printable recipe with measurements below.
How To Roast Asparagus And Brussels Sprouts
Step 1. Preheat oven to 450 F.
Step 2. Cut and prepare the vegetables. 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.
Step 3. Roast. 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. 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.
Step 4. Prepare the sauce. To prepare the sauce mix all ingredients in a small container and stir until looks smooth.
Step 5. Drizzle the sauce over veggies and serve!
Handy Cooking Tip
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. This will also take away some of the bitterness. I also like to cut them in order to allow more of the surface to caramelize and roast just enough time to “char” while keeping the tenderness inside.
Roasted Brussels Sprouts And Asparagus (Quick Steps)
- Add the prepared Brussels sprouts to a bowl, coat with grated cold butter and salt. Toss to evenly to coat.
- Proceed the same way with asparagus and set aside.
- Roast the Brussels sprouts first, then add the asparagus and slices almonds.
- Roast until the Brussels sprouts are crisp and golden and the asparagus bright green and tender.
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.
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.
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 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!
Fresh Or Frozen Brussels Sprouts?
Frozen: You can roast frozen sprouts right from the bag, don’t thaw before you put them in the oven. Steaming the water off in the oven will help keep them crispy. You might need to roast them longer though.
Fresh brussels sprouts are the best option, the less humidity they have the more flavor, browning and caramelization you will get.
Other Vegan Side Dishes You Might Like
Video: How To Make Roasted Brussels Sprouts And Asparagus With A Tangy Sauce – Side Dish
Keep Reading: Meal Prepping Vegetables: How to Keep Veggies Fresh Longer
Did your family love this roasted Brussels sprouts and asparagus dish?
Be sure to leave a comment and a rating below!
Roasted Brussels Sprouts And Asparagus With Sauce: Recipe + Video
Ingredients
- 1 lb Brussels sprouts - quartered
- 1 bunch asparagus (aprox. 1 lb) - ends trimmed, the rest cut in 3 parts
- 4 tbsp vegan butter - extra cold, grated
- 1/2 tsp sea salt
- 1/2 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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Diane
Wednesday 24th of November 2021
How should I reheat it if making the night before?
HealthyTasteOfLife
Friday 26th of November 2021
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.
Ady
Tuesday 15th of December 2020
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!
HealthyTasteOfLife
Friday 1st of January 2021
Yes you're absolutely right, my intention is to preserve as much vitamins as possible when cooking the food!