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Roasted Brussel Sprouts and Asparagus
$5.98 Recipe/$1.50 Serving
Roasted brussel sprouts and asparagus is a simple side dish perfect for weeknight meals or even holidays. Roasted asparagus and brussels sprouts with a tangy mustard dressing pair well with chicken, turkey, salmon or shrimp.
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 to baking sheet and drizzle 1 tablespoon olive oil on top. Toss with your hands or tongs until all the brussel sprouts are coated. Remove any leaves that fall off in this process and save them for later.
Place brussel sprouts in 450F oven for 25 minutes.
While brussel sprouts are cooking trim and cut asparagus into 1 inch pieces. Trim the woody end from the asparagus by trimming the bunch where the asparagus naturally breaks at the bottom and discard those tough woody ends. Cut the tender pieces of 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.
How to ensure you get crispy brussels sprouts
Cut into smaller pieces – this allows the brussel sprout to have contact with the baking sheet while also allow the steam to escape. A general rule is that smaller brussels (under 1 inch thick) only need to be halved but larger brussel sprouts will need to be quartered.
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.
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.
The cooking time of asparagus will mostly depend on how thick the stalks are. Thinner stalks may only need 3-5 minutes to cook where thicker stalks may need closer to 10-15 minutes. Asparagus the thickness of your pinky will oven take about 6-8 minutes at 450F.
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.
Freezer: I do not recommend freezing leftovers as they will get mushy when defrosted.