This quick and healthy roasted brussels sprouts and asparagus recipe is made with just 5 ingredients and ready in under 40 minutes. Drizzled with lemon juice and Parmesan, it’s a delicious side dish for any meal!
I am hooked on making these roasted brussels sprouts and asparagus for dinner. They have the perfect balance of tenderness, crispiness, and subtle sweetness. Plus, a squeeze of lemon juice and grated Parmesan cheese at the end is absolutely to die for! If you’re looking for an easy-to-make, healthy side dish, this is a crowd-pleaser for any occasion—from Sunday dinners to Thanksgiving feasts.
Not to mention, minimal prep is required! With just a few basic ingredients, this versatile side complements everything from grains to salads and meats. I love that you can customise this dish with various seasonings, herbs, or sauces to suit your taste. Indulge in a delightful fusion of simplicity and flavor with this roasted veggie creation.
Ingredients you’ll need
What I love most about this simple brussels sprouts and asparagus side dish is how easy it is to make!
- Brussels Sprouts: Select bright green, firm, and weighty sprouts. Ensure they are blemish-free and avoid loose or yellowing leaves, signs of being past their prime.
- Asparagus: 2 bunches of thick asparagus stalks will work here, just monitor the level of doneness if they are o the thin side.
- Seasoning: An easy yet flavourful mix of garlic powder, salt and pepper compliments the hearty veg while adding a boost of flavour.
- Olive oil: I used extra virgin olive oil but can also use a neutral oil like avocado oil or melted butter.
- Lemon: Use fresh lemon juice for vibrant roasted veggies. The bright, fresh taste beats bottled juice; try balsamic vinegar if you prefer a different flavor.
- Parmesan cheese: Opt for freshly shaved Parmesan over pre-shredded to avoid preservatives and enjoy a fresher, creamier taste. Grating it yourself makes a difference!
Complete list of ingredients and amounts is located on the recipe card below.
How to make Brussels Sprouts and Asparagus
Wash vegetables: Clean the brussels sprouts thoroughly, removing any outer leaves with visible dirt or brown spots. Rinse the asparagus spears.
Trim vegetables: Cut the ends off the Brussels sprouts and halve them. Trim the ends off the asparagus and slice them in half.
Spread vegetables on the baking sheet: Arrange the Brussels sprouts and asparagus pieces on a roasting sheet or pan.
Season: Toss the vegetables in olive oil, garlic powder, salt, and pepper. Ensure the cut side of the Brussels sprouts is facing down.
Bake until golden brown: Place the baking sheet in the oven and roast until the vegetables are tender and brown around the edges, approximately 35 minutes, depending on your oven.
Season and serve: Once roasted, add a squeeze of lemon juice and sprinkle Parmesan. Toss everything together and serve immediately.immediately.
Flavour additions and variations
- Balsamic: Drizzle the veggies with a simple balsamic vinaigrette or balsamic glaze once cooked.
- Spicy: Add a bit of cayenne or some chili flakes to bring some heat to this dish.
- Seasonings: Try various dried spices with these vegetables, such as Italian seasoning, Herbs de Provence, or Cajun seasoning. Add the seasoning while tossing with olive oil.
- Fresh Herbs: Finish with some fresh basil, parsley, or chives.
- Feta: Top the roasted vegetables with a bit of crumbled feta cheese in place of the Parmesan.
- Honey: Finish with a drizzle of hot honey or regular honey for a pop of sweetness.
How to store
Fridge: Store roasted asparagus and brussels sprouts in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Avoid freezing roasted vegetables as they may lose their texture when thawed.
To reheat: Add the vegetables to a pan with a bit of olive oil over medium-low heat for a few minutes, or heat in the microwave until warmed through.
Stringy roasted asparagus usually results from including woody ends in the cooking process. To prevent this, trim the ends before roasting.
Mushy roasted Brussels sprouts can occur if too much oil is used. While roasting usually prevents this, excessive oil can lead to a soft texture. Ensure you use a small amount of olive oil before roasting for crispy, delicious results.
Grilled or roasted chicken, baked salmon, or sautéed tofu complement the earthy flavours of these vegetables.
Blanching Brussels sprouts before roasting is not necessary, but can enhance crispiness, and some people prefer the texture. To blanch, boil the sprouts in salted water until fork-tender, then dry and proceed with roasting as usual.
More delicious roasted vegetable recipes
If you try this roasted brussels sprouts and asparagus recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
This quick and healthy roasted brussels sprouts and asparagus recipe is made with just 5 ingredients and ready in under 40 minutes. Drizzled with lemon juice and parmesan, its delicious side dish for any meal!
- 450g/ 1 lb brussles sprouts, halved
- 2 bunches/ 1 lb asparagus spears, trimmed
- 1 teaspoon garlic powder
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- Juice of 1 lemon
- 3 tablespoons parmesan cheese
- Preheat the oven to 200°C/ 400°F and line a baking sheet with parchment paper.
- Clean the brussels sprouts thoroughly, removing any outer leaves with visible dirt or brown spots. Rinse the asparagus spears. Cut the ends off the Brussels sprouts and halve them. Trim the ends off the asparagus and slice them in half.
- Arrange the brussels sprouts and asparagus pieces on a roasting sheet or pan. Toss the vegetables in olive oil, garlic powder, salt, and pepper. Ensure the cut side of the Brussels sprouts is facing down.
- Place the baking sheet in the oven and roast until the vegetables are tender and brown around the edges, approximately 35 minutes, depending on your oven.
- Once roasted, add a squeeze of lemon juice and sprinkle Parmesan. Toss everything together and serve immediately.
Refrigerate leftovers in an airtight container for 3-4 days.
- Serving Size: Per serve
- Calories: 152 calories
- Fat: 8.3g
- Saturated Fat: 1.6g
- Carbohydrates: 16.3g
- Fiber: 6.8g
- Protein: 7.6g
Keywords: brussels sprouts, asparagus, parmesan, lemon