Easy Roasted Asparagus and Brussels Sprouts

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This easy roasted asparagus and Brussels sprouts recipe is proof that vegetables don’t need to be complicated to be delicious.

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With a drizzle of olive oil, a sprinkle of salt and pepper, and a hot oven, these two veggies transform into a delicious side dish. It’s the perfect no-fuss addition to any weeknight dinner or holiday spread.

• Prep time: 10 minutes
• Cooking time: 20 to 30 minutes (depending on the size of the veggies)
• Servings: 4
• Prep level: Beginner +

Ingredient Notes

• Asparagus: Choose firm, bright green spears with tight, compact tips. Thinner spears roast faster and get crispier; thicker ones take less time and are more tender inside. Trim or snap off the woody rough ends before roasting.
• Fresh Brussels sprouts: Look for small, firm, tightly packed heads with no yellowing leaves or brown spots. Halving them (or quartering larger ones) helps them cook evenly and get caramelized, crispy edges.
• Olive oil: A good extra-virgin olive oil adds flavor, but any neutral oil like avocado oil you have on hand will work.
• Fresh garlic: Slice thin so it crisps up in the oven rather than burning. Add it partway through roasting to avoid bitterness. Garlic powder can be substituted.
• Parmesan cheese: Adds a salty, nutty finish. Freshly grated melts better than pre-shredded. Crumbled feta cheese is a good substitute.
• Fresh lemon juice (optional): A squeeze of lemon juice added just before serving enhances the natural flavors and cuts through any bitterness.

Step-by-Step Instructions

Preheat the oven and line a large baking sheet with parchment paper. Prep the Brussels sprouts by rinsing, drying, trimming the ends, removing a few of the outer leaves, and halving them. 

Toss with olive oil, salt, and pepper, then spread in a single layer on the parchment-lined roasting sheet. Roast the Brussels sprouts for about 15 minutes, until slightly golden.

Rinse, dry, and snap off the bottom part of the asparagus stem. Toss with the remaining olive oil, salt, and pepper while sprouts roast.

Move the sprouts to one side of the pan and add the asparagus in a single layer; drizzle with olive oil, salt, and pepper. Add the sliced garlic if using.Roast for another 10-12 minutes, until the asparagus is fork-tender and sprouts are deeply caramelized.

Remove from the oven and finish with a splash of fresh lemon juice. Top with grated Parmesan, lemon zest, and red pepper flakes, if desired, and serve warm.

See the recipe card below for complete measurements and details.

Laura Belle’s Tips

1. Don’t overcrowd the pan – You want to give the roasted vegetables enough space so they don’t steam. Use two baking sheets if needed.
2. Cut sprouts to a similar size so they cook evenly; halve small ones, quarter larger ones.
3. Roast Brussels sprouts first – asparagus cooks much faster and would turn mushy if roasted the whole time.
4. Watch the garlic closely – thin slices can go from golden to burnt fast, especially near the end of roasting.
5. Grate Parmesan right before serving so it doesn’t clump or steam into the veggies.

What to Serve with Asparagus & Sprouts

​This roasted asparagus and Brussels sprouts recipe pairs well with a range of main dishes:

• For something bright, try it with chicken piccata or grouper piccata. For heartier options, go with beef pinwheels and mashed potatoes, roast chicken, or pork tenderloin.
• Seafood lovers might enjoy it alongside marinated salmon or panko baked shrimp.

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Yield: 4 servings

Easy Roasted Asparagus and Brussels Sprouts

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Crispy, caramelized Brussels sprouts and tender asparagus roasted to perfection with a bit of olive oil, salt, and pepper. A simple, no-fuss side dish ready in about 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 pound Brussels sprouts, rinsed, patted dry, trimmed and halved
• 1 pound asparagus spears, rinsed, patted dry, and the woody ends cut off.
• 3 tablespoons olive oil, divided
• 1 teaspoon sea salt, divided
• 1/2 teaspoon black pepper, divided
• 2-3 fresh garlic cloves, thinly sliced (optional)
• 1/4 cup Parmesan cheese, freshly grated
• Juice of half of a lemon
• Optional: Lemon zest and 1/4 teaspoon red chili flakes

Instructions

1. Preheat the oven to 400°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Rinse the Brussels sprouts to remove any visible dirt, pat dry, trim the bottoms, peel off a few of the outer leaves, and halve them (quarter any large ones). 
3. Place in a large bowl and toss with half of the oil, salt, and pepper.
4. Spread in a single layer on the parchment-lined sheet. Place in the oven and roast for about 15 minutes, until they start to turn golden and crispy on the cut sides.
5. While the sprouts roast, prep the asparagus. Rinse, pat dry, and trim the woody ends.
6. After the sprouts have roasted for 15-20 minutes, remove the pan from the oven and push them to one side of the sheet. Add the asparagus to the other side of the same sheet. Drizzle the remaining oil, salt, and pepper over the asparagus. Sprinkle the sliced garlic over the veggies (if using). 
7. Return the sheet to the oven and continue roasting for another 10-12 minutes, until the asparagus is tender-crisp and the Brussels sprouts are deeply caramelized.
8. Once out of the oven, finish with freshly grated Parmesan, a squeeze of lemon juice, and a pinch of red pepper flakes (optional). 
9. ​Serve immediately and enjoy.

Notes

Helpful Equipment:

• Large kitchen knife
• Cutting board
• Vegetable strainer
• Large mixing bowl
• Large baking sheet
• Parchment paper

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 227Total Fat: 16gSaturated Fat: 4gUnsaturated Fat: 12gCholesterol: 14mgSodium: 880mgCarbohydrates: 15gFiber: 5gSugar: 3gProtein: 10g

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