Roasted Brussel Sprouts and Asparagus
Oven roasted brussel sprouts and asparagus is a simple side dish that is ready in just 30 minutes. You won’t believe how flavorful the asparagus and brussel sprouts get thanks to the simple mustard dressing. It takes these roasted veggies to the next level. These are easy enough for weeknight meals but flavorful enough to serve at your next holiday dinner.
If you love roasting veggies for simple side dishes, you have to check out this roasted brussel sprouts and carrots recipe or roasted potatoes and broccoli for more quick and easy weeknight side dishes that are packed with flavor.
Why you will love this recipe
- Roasting veggies brings out the best flavor
- Easy to make, the oven does most of the work
- Ready in 30 minutes
- Great for weeknight dinners but fancy enough for company
- The mustard dressing takes these roasted veggies to the next level
Ingredients
- Brussel sprouts – the trick is to try to make them the same thickness by cutting them in half or in quarters. This way the brussels cook evenly, get caramelized in the oven.
- Olive oil (or avocado oil) – helps the veggies brown in the oven.
- Asparagus – the thickness of the asparagus will determine how long they have to cook. I prefer thinner asparagus (not shoe string thin but not super thick) for this recipe.
Dijon dressing
- Dijon mustard – Dijon and brussel sprouts were meant for each other, trust me!
- Apple cider vinegar – helps to balance the flavors
- Spices: Salt, garlic powder, ground sage (optional)
How to make roasted brussel sprouts and asparagus
Trim the woody stem and cut the brussel sprouts (in half or quarters).
Note: As you are cutting the brussel sprouts, put aside any leaves that fall off the sprout. They will burn in the oven if added too soon.
Add the brussel sprouts to a baking sheet (I like to line mine with parchment paper). Drizzle with olive oil and toss well. Remove and leaves that fall off in this process and put them with the other leaves. Roast at 450F for 25 minutes.
Trim asparagus and cut into 1 inch pieces. To trim the woody ends, bend 3-4 asparagus stalks at the bottom and wherever the stalk naturally breaks will show you where the woody end and the tender asparagus meet.
Make the Dijon sauce by combining all the ingredients in a bowl and stirring well.
After 25 minutes, carefully remove the brussel sprouts from the oven. Use a spatula or spoon and push the brussels together. Pour the Dijon mustard sauce over the brussels and stir well to ensure they are all well coated.
Once coated, add the brussel sprouts leaves you saved as well as the asparagus tips to the baking sheet. Stir well making sure these are well coated in sauce too.
Return the baking sheet to the oven for 5-10 minutes depending on how thick your asparagus is. For shoestring thin asparagus, cook 5 minutes. For asparagus the thickness of your pinky finger, roast 6-8 minutes. For very thick (as thick as your pointer finger or thicker) cook 10-12 minutes.
Once the brussel sprouts and asparagus are done roasting, carefully remove from the oven and serve immediately.
Top tips
- Remove thick, woody stalks from the asparagus.
- Remove any loose leaves from the brussel sprouts before roasting. These leaves tend to burn when roasting at a high heat for a long time. Save them for the last 5-10 minutes of cooking when you add the asparagus.
- If you plan on doubling or tripling this recipe, be sure to use an extra large baking sheet or use 2 baking sheets when roasting the brussel sprouts.
Other additions
- Quartered mushrooms (toss with 1 tablespoon of balsamic vinegar) and add them with the asparagus
- Cooked bacon bits (add at the end)
- Dried cranberries, dried cherries, golden raisins (add at the end)
- Chopped pecans or slivered almonds (add these with the asparagus so they won’t burn)
- Pomegranate arils (add after baking for color)
Common questions
How to know when asparagus is cooked
- The asparagus will be bright green and easy to insert your fork into.
- Undercooked asparagus will be quite tough and hard to insert your fork into. If you taste it, it will taste raw.
- Overocoked asparagus will be limp, soggy and dark green, almost brown.
How long does asparagus take in a 450F oven?
The cooking time of asparagus will mostly depend on how thick the stalks are.
- Thinner stalks may only need 3-5 minutes to cook.
- Asparagus the thickness of your pinky will oven take about 6-8 minutes at 450F
- Thicker stalks may need closer to 10-15 minutes.
How to ensure you get crispy brussels sprouts
- Cut into smaller pieces
- Drizzle in oil and sprinkle with salt – the olive oil will help create a crispy crust and the salt will help draw out water.
- Spread out the brussel sprouts on a baking sheet. Don’t overcrowd the baking sheet or the brussel sprouts will end up steaming instead of roasting
- Wait to add the sauce until the brussels are crispy or they will start to steam not roast.
Storing leftovers
- Fridge: I almost never have leftovers of this dish but if you do, you can store leftovers in the fridge for up to 3 days. Reheat leftovers in the oven at 400F for 10 minutes or in the air fryer at 375F for 5-6 minutes.
- Freezer: I do not recommend freezing, the texture will be off when defrosted.
Roasted Brussel Sprouts and Asparagus
Ingredients
- 1 pound brussel sprouts
- 1 tbsp olive oil
- 1 pound asparagus, trimmed
Dijon Mustard Dressing
- 2 tbsp dijon mustard
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp sea salt
- 1 tsp garlic powder
- 1/4 tsp dried ground sage (optional)
Instructions
- Preheat the oven to 450F.
- Prepare the brussel sprouts. Remove any brown stalks from the end. Cut the brussel sprouts in half or in quarters (see notes below). If any leaves fall off, save them for later.
- Add parchment paper to baking sheet. Add brussel sprouts and drizzle 1 tablespoon olive oil on top. Toss until coated. Remove any leaves that fall off in this process and save them for later.
- Place brussel sprouts in 450F oven for 25 minutes.
- Trim and cut asparagus into 1 inch pieces. Trim the woody end from the asparagus (discard this) then cut asparagus into 1 inch pieces.
- Make the dijon dressing by combining all ingredients in a small bowl.
- After brussel sprouts have roasted 25 minutes, remove them from the oven carefully. Pour the dijon dressing over the brussel sprouts and stir well. Add the asparagus and brussel sprout leaves to the sheet pan. Stir well.
- Bake at 450F for 5-10 minutes depending on how thick the asparagus is. For pinky size cook 6-8 minutes. For shoestring thin asparagus cook 5 minutes. For asparagus thicker than your pointer finger you may need 10-15 minutes.
- Once asparagus is fully cooked, remove from the oven and serve hot.
Notes
- Trim away any woody ends.
- For brussel sprouts under 1 inch in diameter, simply cut in half. Anything larger, cut into quarters.
- Fridge: Store in airtight container for up to 3 days. Reheat leftovers in the oven at 400F for 10 minutes, or in the air fryer at 375F for 5-6 minutes.
- Freezer: not recommended
