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Home » Recipes » Sides

Roasted Asparagus and Brussels Sprouts

Published: Oct 20, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

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Perfect for spring, these roasted asparagus and Brussels sprouts are a flavorful and very healthy side dish with the best zingy maple ginger dressing. Making these Brussels sprouts and asparagus is so easy to do and they become so delightfully tender with the best crispy edges!

Do check out my pesto roasted vegetables, roasted carrots and asparagus and roasted Tenderstem broccoli for more fun side dishes!

roasted asparagus and Brussels sprouts on a white fluted plate with a spoon next to garlic and a bottle of olive oil.

Roasted vegetables always have the best taste and texture, with tender centres, crispy edges and that hint of sweetness that's just so good! Much like my air fryer frozen Brussels sprouts, roasted Brussels sprouts and broccoli and pesto Brussels sprouts, this oven roasted Brussels sprouts and asparagus recipe is so simple but full of flavor.

We combine these tasty green vegetables with a fun ginger marinade, and then roast to perfection for a healthy side dish that's always a crowd-pleaser for a Sunday dinner or Thanksgiving meal!

Looking for a simple plant-based sprouts recipe for dinner? Have a peek at my sheet pan gnocchi and Brussels sprouts!

Jump to:
  • ⭐ Why this recipe is so good
  • 🥘 Ingredients
  • 📖 Swaps and variations
  • 🔪 How to roast asparagus and Brussels sprouts
  • 💭 Recipe tips and notes
  • 📋 Frequently asked questions
  • 🍽 How to serve roasted Brussels sprouts and asparagus
  • 🥦 More tasty side dishes
  • 📖 Recipe
  • 💬 Comments

⭐ Why this recipe is so good

All the greens! I think that baked asparagus and Brussels sprouts can be a little overlooked outside of the holidays, but they work so well as a healthy side all year round!

Spicy ginger dressing. Gives so much flavor, add as much as you like for a good hint of spice.

Versatile and easy to make. We simply make a marinade and roast the veggies, so no tricky steps. And it's suitable for a dairy-free, gluten free and low histamine diet.

🥘 Ingredients

individually labelled ingredients to make roasted asparagus and Brussels sprouts including olive oil, ginger and garlic.

All the ingredients and their quantities are set out in the recipe card below.

Some notes on a few of them:

  • Asparagus and Brussels sprouts - choose fresh produce without bruising or marks. If your Brussels sprouts aren't pre-prepared, then there is a quick tutorial on how to do so on my ginger Brussels sprouts recipe.
  • Ginger - I suggest using fresh ginger root rather than ground ginger for a better flavor.
  • Garlic powder - you can use either fresh garlic cloves or a pinch of garlic powder for the dressing.

📖 Swaps and variations

Adjust the amount of ginger to preference. Some like just a little hint of spice, others a more intense hit of flavor. Up to you!

Change up the ratio of ingredients. If you prefer more of the asparagus or sprouts, simply add more or less.

🔪 How to roast asparagus and Brussels sprouts

Making this roasted asparagus and Brussels sprouts side dish is very simple, with just a few steps:

halved Brussels sprouts on a wooden board labelled number one.
asparagus spears split into two pieces on a wooden board labelled number two.

Step 1

Prepare the Brussels sprouts. Trim the stalk as needed, and remove any bruised outer leaves. Cut in half lengthways for smaller sprouts and into quarters for larger Brussels sprouts (image 1).

Step 2

Prepare the asparagus. Bend the asparagus until it naturally snaps. Keep the end with the flower and discard the woody stem (image 2).

Recipe tip: cut the Brussels sprouts into pieces of a roughly similar size for an even cook time.

halved Brussels sprouts on a lined baking tray labelled number three.
Brussels sprouts and asparagus on a roasting tray labelled number four.

Step 3

Cook the Brussels sprouts. Add to your baking tray and drizzle with a little olive oil. Season with salt and black pepper. Then roast for 15 minutes (image 3).

Step 4

Roast the asparagus. Remove the baking tray from the oven and add the asparagus. Drizzle with a little olive oil, then roast the vegetables for 8-10 minutes (image 4).

Recipe tip: add the Brussels sprouts and asparagus to the baking tray in an even layer and try not to overcrowd them. This helps them get crispy and not soggy!

maple ginger dressing in a small glass bowl with a spoon in it labelled number five.
roasted asparagus and Brussels sprouts on a lined baking tray labelled number six.

Step 5

Make the maple ginger dressing. Combine the olive oil, apple cider vinegar, ginger, garlic powder (or fresh garlic) for the dressing in a small bowl and stir well (image 5).

Step 6

Add the dressing. Remove the baking tray from the oven and drizzle the maple ginger dressing over the Brussels sprouts and asparagus (image 6). Turn off the oven, but return the tray to roast for 2 minutes to heat the dressing through a little.

💭 Recipe tips and notes

  • Use really fresh ingredients and prepare the asparagus and Brussels sprouts before roasting them, as outlined above.
  • Adjust the dressing to taste. For those who like spice, you may wish to add more ginger!
  • Don't try and roast the asparagus and Brussels sprouts with the same cook time. I tried this on a recipe test and the Brussels sprouts were overcooked.
  • Adjust the cook time to preference. If you like more crispy Brussels sprouts and asparagus simply roast for a few more minutes.
  • Adjust the cook time in relation to the size of the asparagus. Thicker spears will need a few more minutes than thinner ones.

📋 Frequently asked questions

Can you roast asparagus and Brussels sprouts together?

You can easily roast asparagus and Brussels sprouts together, just add the asparagus in a little later than the sprouts as they have a shorter cook time.

Should I par-boil Brussels sprouts before roasting them?

It is not necessary to parboil Brussels sprouts before roasting them. Simply halve or quarter the sprouts and spread in an even layer on your baking tray for tender vegetables with crispy edges.

Why are my roasted asparagus and Brussels sprouts not crispy?

Your asparagus and Brussels sprouts may not have crispy edges if they haven't been cooked for long enough, or if they are too crowded on your roasting tray.

Is there a way to use up the woody stems of the asparagus?

You can always use them to make vegetable stock!

🍽 How to serve roasted Brussels sprouts and asparagus

  • Enjoy with chicken dishes such as my pan-fried panko chicken, creamy sage chicken or my paprika chicken.
  • Pair with my pesto baked cod or almond crusted cod for a tasty family meal.
  • Serve with vegetarian or vegan dishes such as my ricotta pesto pasta or my baked fennel risotto.
roasted asparagus and Brussels sprouts on a white plate with garlic cloves in the background.

🥦 More tasty side dishes

Find so many delicious ideas on my sides page, including my air fryer bok choy, herbed cauliflower rice and my maple hasselback butternut squash. Some recent recipes to enjoy:

  • roasted gnocchi and Brussels sprouts in a white bowl with a spoon next to a green striped cloth and shallots.
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I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ or comment if you've tried the recipe!

📖 Recipe

roasted asparagus and Brussels sprouts on a white plate with a spoon next to garlic cloves.

Roasted Asparagus and Brussels Sprouts

Claire
These roasted asparagus and Brussels sprouts are tender in the centre with the best crispy edges! An easy and healthy vegetable side dish that is perfect with evening meals or for a Thanksgiving dinner.
5 from 2 votes
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Prep Time 10 minutes mins
Cook Time 27 minutes mins
Total Time 37 minutes mins
Course Side Dish
Cuisine American, British
Servings 4 servings
Calories 122 kcal

Equipment

  • Parchment paper

Ingredients
  

  • ½ pound Brussels sprouts
  • ½ pound Asparagus
  • 2 teaspoon olive oil
  • pinch salt
  • pinch black pepper

For the maple ginger dressing

  • 2 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon maple syrup *more to preference
  • 1 garlic clove minced or finely diced, or ¼ teaspoon garlic powder
  • 1 teaspoon ginger root minced or finely diced

Instructions
 

  • Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
  • Wash the Brussels sprouts and remove any bruised outer leaves or excess stalk. Cut into halves, or quarters if they are larger in size.
  • Snap the asparagus to remove the woody ends of the stems.
  • Add the Brussels sprouts to the baking tray and toss in a teaspoon of olive oil. Season with salt and black pepper. Roast for 15 minutes.
  • Add the asparagus to the tray, drizzling in a teaspoon of olive oil. Continue to roast for another 8-10 minutes depending upon the thickness of the asparagus spears.
  • Make the maple ginger dressing by combining the ingredients in a small bowl and stirring well.
  • Remove the baking tray from the oven and drizzle the maple ginger dressing over the Brussels sprouts and asparagus. Turn off the oven, but return the tray to roast for 2 minutes to heat the dressing through a little.
  • Arrange the vegetables on your serving plate and serve immediately.

Notes

  • Use really fresh ingredients and prepare the asparagus and Brussels sprouts before roasting them, as outlined above.
  • Dice the Brussels sprouts to a roughly similar size for an even cook time.
  • Adjust the dressing to taste. For those who like spice, you may wish to add more ginger!
  • Make sure to roast the Brussels sprouts and then add the asparagus, as they have slightly different cook times. Adding the vegetables together from the start will likely overcook the Brussels sprouts.
  • Adjust the cook time in relation to the size of the asparagus. Thicker spears will need a few more minutes than thinner ones.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance
All ingredients score 0 on the SIGHI list, with the exception of:
  • Brussels sprouts rate as 1 and as a liberator. Other lists rate them as low histamine.
  • ginger, garlic and apple cider vinegar, which score 1.
  • black pepper, which scores 2.

Nutrition

Calories: 122kcalCarbohydrates: 9gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 16mgPotassium: 345mgFiber: 3gSugar: 3gVitamin A: 856IUVitamin C: 52mgCalcium: 41mgIron: 2mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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