Roasted Asparagus and Brussels Sprouts
This easy roasted asparagus and Brussels sprouts recipe is a delicious side dish with only a few simple ingredients. Naturally gluten-free and dairy-free.
Ingredients
Roasted Vegetables
- 1 pound Brussels sprouts
- olive oil or avocado oil
- ½ teaspoon garlic powder to taste
- 1 bunch asparagus
- freshly cracked black pepper to taste
- diamond crystal kosher salt to taste, reduce by half if using any other kind
Vinaigrette
- 2 tablespoons extra virgin olive oil
- zest of 1 small lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon maple syrup could also use honey
- kosher salt and black pepper to taste
Instructions
- Preheat your oven to 400ºF/200ºC.
- Wash and trim the root off the Brussels sprouts. Discard any outer leaves that are wilted and then cut them in half or quarters if they're large. Transfer them to a sheet pan (no parchment paper needed). Add a drizzle of olive oil or avocado oil, and season with the garlic powder, salt, and freshly cracked black pepper. Toss with your hands to coat, then arrange them in a single layer with the cut side face down.
- Bake them for 20 minutes. Flip them over so the crispy side is up.
- Trim the woody ends off the asparagus and cut each spear into roughly 2-inch pieces, about 3 pieces per spear. Toss the cut asparagus with a little olive oil, kosher salt, and freshly cracked black pepper. Carefully arrange them amongst the Brussels sprouts and cook for an additional 5-7 minutes until lightly warmed through but still have a bright green color, with a crunchy, al dente texture.
- Make the dressing by whisking all the ingredients together in a small bowl. Season to taste with salt and black pepper.
- Toss the roasted vegetables with the vinaigrette and serve.
Notes
Store leftovers in an airtight container for up to 3 days.