Quick and easy asparagus and brussel sprouts are made with fresh garlic, olive oil, and balsamic vinegar. They're baked to perfection in only 20 minutes. It's the perfect side for any meal.
Who doesn't love a tasty but healthy side dish that uses fresh vegetables? We've been trying to incorporate fresh seasonal vegetables into our weekly dinners but don't want to spend too much time on a single side dish, especially not on a weeknight.
This easy recipe is perfect for that because everything is dumped into a baking dish, stirred, then baked until tender and delicious. It doesn't get much easier than that. You really can't go wrong with this simple side dish and if you've never heard of pairing brussel sprouts with asparagus until now, you must give it a try.
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Why You'll Love Asparagus and Brussel Sprouts
- Healthy - this brussels sprout and asparagus recipe is dairy free, gluten free, vegan, low carb and overall very healthy. They're great options for nights you don't want to make anything heavy.
- Extremely easy to make - once you're done chopping the vegetables, they're thrown into a baking dish with simple seasonings and bake for only 20 minutes. It's basically a dump and go recipe. The oven does all the cooking, there's no fancy cooking techniques or other complicated elements to this delicious side dish.
- You only need 5 ingredients plus salt and black pepper - while this recipe only calls for 5 simple ingredients, don't underestimate the flavor because this recipe is packed with it. Using fresh garlic, high quality olive oil, and balsamic vinegar is all you need for a delicious outcome. Depending on the season you should easily be able to find all ingredients in your local grocery store.
- Pairs well with many main course recipes - I've been making this once a week. This is the perfect pairing for pretty much everything I've cooked so far including Creamy Chicken Piccata, pasta dishes, roasted chicken, beef recipes, and more.
- Easy clean up - the only items used are a cutting board, baking dish, and a knife. That's it. Make clean up even easier by covering your baking dish with aluminum foil or parchment paper.
Benefits of Asparagus and Brussel Sprouts
My favorite thing about this baked brussel sprouts asparagus recipe is that I don't have to feel guilty feeding it to my family because there are so many benefits to eating roasted brussels sprouts and asparagus. Below are just a few benefits you'll receive from eating it.
- High in various nutrients such as vitamin C, dietary fiber, protein, vitamin K, folate (vitamin b), and more
- Rich in antioxidants which improve overall health and prevent damage to cells
- May play a role in bone health and protect against osteoporosis
- May help regulate blood sugar and keep levels steady
- Improves digestion and aids in reducing blood pressure
The Ingredients
1 pound brussels sprouts - fresh brussels sprouts are best for this recipe. I don't recommend choosing frozen as they will cook differently and won't be quite as crisp. If you can't find whole brussel sprouts many time they'll have pre-chopped as an option. This is the best way to cut out some extra time but keep in mind they do go bad quicker so use them up within a day or two.
1 pound asparagus spears - much like with the brussels sprouts you'll want to choose a fresh asparagus bunch, not frozen to ensure the best flavor and texture.
Garlic cloves - using fresh garlic cloves makes all the difference. They add so much flavor to the recipe. A teaspoon garlic powder can be substituted but it won't provide the same punch of flavor. This recipe calls for sliced garlic but if you prefer minced garlic you can prepare it that way instead.
Olive oil - I recommend using a high quality extra virgin olive oil for this asparagus and brussel sprouts recipe. You'll be able to taste the difference and a little olive oil goes a long way. This ingredient brings the healthy fatty acids which adds even more health benefits to the recipe. Avocado oil can be substituted. I don't recommend cooking oil for this recipe because it will lack flavor and it won't coat the veggies the same way.
Balsamic vinegar - this is probably my favorite ingredient. You can use a regular balsamic vinegar but I highly recommend exploring flavored balsamic vinegars. For this recipe I used smoked hickory balsamic from a local oil and vinegar store. It adds sweetness and smokiness that's incredibly addicting. If you don't have any stores like this around you, try searching online for different types of balsamic vinegars to elevate your cooking. Looking to add more sweetness to the meal? Consider substituting sweet balsamic glaze instead.
Salt and pepper - I like to use course black pepper and sea salt. Consider using seasoned salt instead.
How to Prepare Asparagus
Step 1. Wash the asparagus and placed on a cutting board. Choose one asparagus and hold both ends. Bend until the asparagus breaks.
Step 2. Discard the fibrous woody ends. Line up the asparagus tip with the remaining asparagus tips and chop all the same length. Discard the remaining end pieces.
Step 3. Chop the asparagus in half. You should have 1-2 inch pieces when you're done. There you have it, prepared asparagus.
Note: Prepared asparagus can be stored in the refrigerator for up to 3 days in advance. Store in an air tight container with a damp paper towel to retain moisture.
How to Prepare Brussel Sprouts
Step 1. Using a knife, trim the stem and discard.
Step 2. Remove the yellow or blemished outer leaves. These typically fall off easily. Reserve the leaves that look green and healthy as they crisp up nicely once cooked.
Step 3. Cut the brussels sprouts in half length wise. Once done they are ready to be used in the recipe.
Note: brussels sprouts can be prepared and stored in the refrigerator for up to 3 days in advance.
How to Roast Asparagus and Brussel sprouts
Step 1. Preheat the oven to 400 degrees. Prepare a large baking sheet, or baking dish with foil or parchment paper. Set aside.
Step 2. In a large bowl combine prepared brussels sprouts and asparagus with garlic, drizzle of olive oil, balsamic vinegar, salt and pepper. Stir until well combined.
Step 3. Add the seasoned brussel sprouts and asparagus in a single layer to the sheet pan or baking dish and bake for 20 minutes, stirring about half way through.
Delicious Variations
- Dijon Mustard - mustard especially dijon mustard pairs well with balsamic vinegar. Make a sweet and savory vinaigrette by whisking the olive oil with the balsamic vinegar, mustard, garlic, salt and pepper, and a dash of brown sugar for sweetness. Pour this over the veggies and roast until tender. It's easy and takes this recipe to the next level.
- Cheese - add parmesan cheese or feta cheese to the recipe. The parmesan cheese will become toasted creating a cheesy crust to the vegetables while the feta cheese will melt and become creamy. Both add a salty element to the dish and if using I recommend holding back on the salt. There's nothing better than a balance between sweet and savory. With that being said, if you decide to add cheese I recommend also folding in some pomegranate seeds for a pop of sweetness.
- Lemon juice - After the roasted vegetables are done, stir in a small squeeze of lemon juice or some lemon zest. I also recommend stirring in a small sliver of unsalted butter for added creaminess and flavor to finish the vegetables. The combination of lemon, butter, and garlic is so delicious.
Storing
When it comes to storing the roasted asparagus and brussel sprouts, let cool completely to room temperature before refrigerating. Otherwise you risk the vegetables becoming too soggy by trapping the steam.
Ideally they should stored within two hours from the time they're taken out of the oven. Place the brussel sprouts and asparagus in an air tight container and refrigerate for 3-4 days. I don't recommend freezing for long term storage because as soon as the veggies thaw they will have an undesirable texture and lose their freshness.
Reheating
Oven - Place the roasted brussel sprouts and asparagus on a prepared baking sheet with parchment or in a single layer. Reheat in a 400 degree oven for about 8-10 minutes or until completely reheated. This is a great option to get the vegetables tasting just like they did when they came out.
Microwave - A quick and convenient method. Place the roasted vegetables on a microwave safe plate or bowl. Cook on high for about 30 seconds and then stir. Repeat until the vegetables are completely heated through.
Air fryer - Place roasted vegetables in an air fryer basket and cook at 380 degrees for about 3-4 minutes or until completely reheated.
Stove top - Heat a skillet over medium heat with butter. Once the butter has melted add the vegetables and pan fry for about 3-5 minutes or until heated through and crispy.
Other Sides You'll Love
Roasted Green Beans and Carrots
Instant Pot German Potato Salad
Roasted Asparagus and Brussel Sprouts
Ingredients
- 1 lb brussel sprouts
- 1 lb asparagus
- 4 garlic cloves sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. Prepare a large baking sheet, or baking dish with foil or parchment paper. Set aside.
- In a large bowl combine prepared brussels sprouts and asparagus with garlic, drizzle of olive oil, balsamic vinegar, salt and pepper. Stir until well combined.
- Add the seasoned brussel sprouts and asparagus in a single layer to the sheet pan or baking dish and bake for 20 minutes, stirring about half way through.
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