Make easy roasted asparagus and brussels sprouts for one in under 30 minutes. Toss these crunchy vegetables in oil, salt, pepper, and garlic powder for a super easy seasoning, or add additional seasonings for extra flavor.
Table of contents
Roasted vegetables, like these roasted asparagus and brussels sprouts are an easy, and very tasty way to add some vegetables to your meal. Roasting vegetables makes them crispy, and brings out their natural sweetness.
This means you can have a delicious side dish without having to add lots of seasonings to it. Of course you can, but simple salt, pepper, and garlic salt goes a long way!
I especially like preparing simple vegetables, like in this roasted asparagus and brussels sprouts recipe because I can make extra servings for later. They're fine reheated in the microwave, or crisped up in the air fryer or broiler.
To reduce food waste and effort you can swap the asparagus and brussels sprouts for other vegetables, if that's what you have. Either way, this is an easy recipe with simple ingredients.
Also, to save time and effort, I recommend adding these to something else in the oven. Roast them after or on a large baking sheet with a main dish for ease. No need to spend extra time meal prepping, you can do it while cooking.
This simple asparagus and brussels sprouts recipe is great for a weeknight side dish, Christmas, or Thanksgiving meal.
Ingredients
Scroll down to the asparagus and brussels sprouts recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.
- Fresh Asparagus
- Fresh Brussels sprouts
- Extra Virgin Olive Oil: Make sure to add at least around 2 teaspoons to , this will help your vegetables brown and crisp up, plus it'll help your seasonings stick to the vegetables. Avocado oil, coconut oil, and vegetable oil work too.
- Salt: use kosher or sea salt. But if using sea salt, add about ½-3/4 of total in this recipe or it'll be too salty.
- Garlic powder: Use garlic powder or a garlic clove. I prefer powder since it's easier to use and lasts longer than fresh garlic. Either works though.
- Black pepper
How to Prepare Brussels Sprouts and Asparagus
Prepare your brussels sprouts by washing them. Next cut off the bottom stalk part. Remove the outside leaves. Slice sprouts in half, down the center. Save nice looking leaves that fell off, they crisp up in the oven and are fun to eat!
Halved brussels sprouts and 1 inch+ pieces of asparagus will cook pretty evenly so you'll have nicely crisped asparagus and brussels sprouts for dinner. They'll also take less time to roast than whole brussels sprouts.
Note: cut smaller sprouts-medium sprouts in half, if you have large ones, you might want to cut them into quarters. Just cut into similar sized pieces.
Prepare your asparagus spears by washing the stalks well, then lining them up on a cutting board. If you see white at the bottoms, line up the section where white turns into green on each stalk. Cut just above that point.
You'll remove the woody ends of the stalk that is harder to eat with this method. Then cut into two pieces or into 1-1 ½ inch pieces. Whatever you prefer.
Instructions
Scroll down to the recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.
1.Preheat oven to 400 degrees F. After slicing your asparagus and brussels sprouts, add them to a medium mixing bowl.
2. Add olive oil, salt, garlic powder, and black pepper to vegetables. Toss well.
3. Transfer to lined baking sheet (with a baking mat, aluminum foil, or parchment paper if desired). Flip brussels sprouts so the cut side is down. Arrange into a single layer.
4. Bake at 400 degrees F for about 15-20 minutes, or until desired doneness. Toss half way through cooking time.
5. Serve your asparagus and brussels sprouts immediately with your main dish. Top with toppings listed in substitutions section below for a tasty, simple side dish.
Seasoning/Topping Ideas
This asparagus and brussels sprouts recipe has a simple seasoning so you can make them and add more seasoning if you want. Here are a couple ways to season them:
- ½ teaspoon Italian seasoning or Herbs de Provence + parmesan cheese + lemon zest
- Salad dressing
- Feta cheese + ¼ teaspoon oregano
- Chopped bacon
- Balsamic glaze
Air Fryer Cooking Instructions
Prepare asparagus and brussels sprouts the same way. Spray air fryer basket with cooking spray. Cook for 5-10 minutes at 375 degrees F, or until desired crispness.
Serve With
- Baked Salmon 'In a Bag'
- Butternut Squash Lasagna Rolls
- Cheesy White Bean Tomato Bake
- Air Fryer Frozen Salmon for One (just cook with salmon in Air Fryer)
- Individual Meatloaf
Storage/Reheating Tips
You can easily double or triple this recipe for leftovers. These asparagus and brussels sprouts make for easy side dishes for other mains. Keep the seasonings simple so you can enjoy them with a variety of mains.
Store leftover vegetables in an airtight container in the fridge for about a week. To reheat, microwave, covered or quickly reheat in an air fryer or in the broiler. Asparagus and brussels sprouts won't freeze well after cooking.
Substitutions/Tips
- Slice asparagus stalks into 1-2 inch pieces, if desired.
- Keep nice looking brussels sprout outer leaves and roast with remaining vegetables. They get really crispy edges. Remove early, if they get too browned.
- Use whatever vegetables you have, just cut into similar sizes and stick with similar texture vegetables so they'll cook at similar rates (ie: potatoes with sweet potatoes, carrots and brussels sprouts, asparagus and broccoli, zucchini and eggplant, etc.)
- My favorite way to enjoy these asparagus and brussels sprouts is with some parmesan cheese, lemon zest, and a squeeze of lemon juice. The crispy green veggies and toppings pair well together to make the perfect side dish.
- Other great add-ins: Red pepper flakes, chopped bacon, chopped nuts, dijon mustard, etc.
- Other great toppings: Grated parmesan cheese, lemon zest, lemon juice, balsamic vinegar glaze, or other sweet balsamic glaze, and fresh herbs are great on asparagus and brussels sprouts. Add as much as you like.
FAQ
Brussels sprouts are great roasted, this adds a nice sweet flavor. You can season them simply. Grated parmesan cheese, lemon juice, red pepper flakes, and bacon (especially bacon!) are great with brussels sprouts.
Yes, they're great together. Slice brussels sprouts in half or quarters, and slice asparagus into bite sized pieces, if desired. They'll cook in a similar amount of time.
Other good roasted vegetable recipes
What to do with leftover ingredients
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Asparagus: Lamb Steak with Asparagus, Creamy Asparagus Soup, and Spring Tortilla de Patata
- Brussels Sprouts: Sheet Pan Maple Mustard Salmon, Chicken Bacon Sheet Pan Dinner, Au Gratin Vegetables, and Christmas Dinner for One.
Did you make this asparagus and brussels sprouts? Leave me a comment & rating to share how it turned out!
Roasted Asparagus and Brussels Sprouts
Equipment
- cutting board
- knife
- Measuring cups, spoons
- Mixing bowl
- baking sheet ¼ size
- Baking mat or parchment optional
Ingredients
- ¼ pound brussels sprouts about a large handful
- ¼ pound asparagus about 5-7 stalks
- 2 teaspoons olive oil
- ¼ scant teaspoon kosher salt
- pinch garlic powder
- pinch black pepper
Instructions
- Preheat oven to 400 degrees F. Wash vegetables.
- Slice ends off of ¼ pound brussels sprouts. Remove outer leaves. Slice in half, down center. Add to mixing bowl.
- Cut off last ½-1 inch of asparagus stalks, for ¼ pound asparagus. Cut each into half, parallel to the end you sliced off. Add to mixing bowl
- Add 2 teaspoons olive oil, ¼ scant teaspoon (a bit less than ¼ teaspoon) kosher salt, a pinch of garlic powder, and a pinch of black pepper to vegetables.
- Toss until all vegetables are coated.
- Transfer to baking sheet with baking mat or parchment for easier clean-up. Spread out into an even layer. Flip brussels sprouts so cut sides are facing down.
- Bake for 15-20 minutes, tossing half way through. Cook longer for extra crispiness.
- Serve immediately. Top with additional toppings, if desired.
Video
Notes
- You can slice asparagus stalks into 1-2 inch pieces, if desired.
- Roast nice looking brussels sprout outer leaves with remaining vegetables. They get really crispy. Remove before tossing vegetables ½ way through cooking, if desired.
- Use whatever vegetables you have, just cut into similar sizes and stick with similar texture vegetables so they'll cook at similar rates (ie: potatoes with sweet potatoes, carrots and brussels sprouts, asparagus and broccoli, zucchini and eggplant, etc.)
- Air fryer cooking directions: prepare vegetables the same way. Spray air fryer basket with cooking spray. Cook for 5-10 minutes at 375 degrees F, or until desired crispiness.
- Additional toppings: grated parmesan cheese or gruyere cheese, lemon juice, red pepper flakes, chopped nuts. Add as much as you like.
Beth says
These flavors are so delicious together, and I love how easy it is to make.
Rebecca Clyde MS, RDN, CD says
agreed!
Julie says
Mmm two of my favourite vegatables, never tried roasted sprouts, will definitely give it a try.
Rebecca Clyde MS, RDN, CD says
oh you definitely need to, it's a game changer
TAYLER ROSS says
This is going to be my new go-to side dish! Easy to make and loved that they're made together!
Rebecca Clyde MS, RDN, CD says
so easy! enjoy
Jacqueline Debono says
Funnily enough, I often roast asparagus and brussels sprouts but separately. Never thought to prepare them together. Great idea. They were delicious!
Rebecca Clyde MS, RDN, CD says
oh do it! they cook nicely together
Karlie says
Mixing in asparagus to my regular roasted brussels is such a welcome change. Thanks for this recipe!
Rebecca Clyde MS, RDN, CD says
do it! it's so good