Roasted Asparagus And Brussels Sprouts Recipe

I absolutely love this recipe because it transforms simple Brussels sprouts and asparagus into a mouthwatering, flavor-packed side dish with minimal effort. The balsamic vinegar drizzle at the end adds just the right amount of tangy sweetness, making each bite a delightful blend of roasted goodness and vibrant taste.

I enjoy the uncomplicated nature and healthfulness of my Roasted Asparagus and Brussels Sprouts recipe. It features 1 pound each of these nutrient-loaded vegetables, tossed with 3 tablespoons of olive oil, 1 teaspoon of salt, and a drizzle of balsamic vinegar.

The roasting process brings out the sweetness of the vegetables, making them an all-the-more enjoyable vehicle for fiber, vitamins A, C, and K, and folate.

Ingredients

Brussels Sprouts
They are rich in fiber and vitamin C and contribute a delicate, sweet, even slightly nutty flavor.

Asparagus
Abundant in vitamins A, C, and K, it offers a delicate, robust flavor.

Olive Oil
Flavor and roasting have a healthy helper: monounsaturated fats.

They make food taste better and allow it to develop its full potential in the oven.

The fats help protein and vegetable cells caramelize and brown.

Balsamic Vinegar
Imparts a sweet, tart depth that beautifully marries the vegetables.

Garlic
Fills the entrée with a powerful, strong taste.

Ingredient Quantities

• 1 pound Brussels sprouts, trimmed and halved
• 1 pound asparagus, ends trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced

Instructions

1. Heat up your oven to 400°F (200°C) and prepare a sizable baking sheet with parchment paper, which will guarantee you an easy cleanup, come what may. That mounting mess in your kitchen? You don’t have to worry about it.

2. In a big mixing bowl, put together the Brussels sprouts and asparagus pieces.

3. Pour the olive oil over the vegetables and then add the salt and black pepper.

4. Incorporate the minced garlic into the bowl, and toss all the ingredients together until the vegetables are coated. It should be like this.

5. Lay the vegetables out in a single layer on the baking sheet that you have prepared.

6. In the preheated oven, cook for 20-25 minutes or until the vegetables are tender and just beginning to caramelize, stirring halfway through the cooking time.

7. Take the vegetables out of the oven and drizzle them with balsamic vinegar.

8. Gently toss the vegetables on the baking sheet to evenly distribute the balsamic vinegar.

9. If needed, add extra salt or pepper to the seasoning for taste.

10. Accompany any dish at your table with this simple and satisfying side. Serve warm. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Measuring spoons
6. Knife
7. Cutting board
8. Spoon or spatula for tossing

FAQ

• Can I use frozen Brussels sprouts or asparagus?Absolutely, frozen vegetables can indeed be used; however, it’s imperative to allow them to thaw and to eliminate any excess moisture prior to the roasting step.
• How do I prevent the vegetables from becoming too soft?Place the vegetables in a single layer on the baking sheet so that they roast evenly and remain crisp.
• What is the best oven temperature for roasting?For the best caramelization and texture, roast the vegetables at 400°F (200°C).
• Can I add other vegetables to this dish?Definitely! You can include other quickly roasting vegetables such as bell peppers or cherry tomatoes.
• Is it necessary to use balsamic vinegar?A sweet and deep-flavored balsamic vinegar. Otherwise, substitute with lemon juice.
• How long do I need to roast the vegetables?Approximately 25 to 30 minutes of roasting should be done, and the halfway point is a good time to give the vegetables a toss. Tenderness is really what you want to achieve with these veggies. They should also be slightly crispy when they come out of the oven.
• Can I prepare this dish in advance?Certainly, the vegetables can be roasted beforehand and then reheated in a hot oven just before serving. To reheat:
  1. Preheat oven to 400 degrees F.
  2. Place vegetables in a baking dish.
  3. Reheat dish in oven for 5 to 10 minutes.

Substitutions and Variations

Balsamic vinegar: Substitute with equal portions of red wine vinegar or apple cider vinegar.
Avocado oil or canola oil can replace olive oil.
Brussels sprouts: Substitute with cauliflower or broccoli florets.
Asparagus: Use green beans or sugar snap peas instead.
Garlic: Measure out 1/4 teaspoon of garlic powder for every clove; for jarred minced garlic, use 1 teaspoon for every 2 cloves.

Pro Tips

1. Preheat the Baking Sheet While the oven is preheating, place the baking sheet in the oven. A hot baking sheet will help the vegetables start to caramelize more quickly when you place them on it.

2. Uniform Cutting Ensure the Brussels sprouts and asparagus are cut uniformly to promote even cooking. Asparagus pieces should match the size of the halved Brussels sprouts for consistent results.

3. Space Out Vegetables When arranging the veggies on the baking sheet, ensure they are spread out in a single layer without overcrowding. This allows air to circulate, helping them roast rather than steam.

4. Mid-Roast Stir Stir the vegetables halfway through roasting to ensure even caramelization and prevent any pieces from sticking to the parchment paper.

5. Finishing With Balsamic Drizzle the balsamic vinegar immediately after removing from the oven while the vegetables are hot. The heat will help the vinegar coat and slightly penetrate, enhancing the flavor depth.