Roasted Brussel Sprouts and Asparagus

Roasted asparagus and brussel sprouts on baking sheet.

Roasted Brussel Sprouts and Asparagus

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.

Course Side Dish

Cuisine American

Keyword roasted asparagus and brussel sprouts, roasted brussel sprouts and asparagus

Prep Time 4

Cook Time 30

Total Time 34

Servings servings

Calories 142kcal

Author Samantha Rowland

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

How to cut brussel sprouts for roasting

Trim away any woody ends.
For brussel sprouts under 1 inch in diameter, simply cut in half. Anything larger, cut into quarters.

How to tell when asparagus is done

The asparagus should be fork tender (a fork can easily pierce it without much resistance) but shouldn't be mushy.

Storing leftovers

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

Nutrition