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 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!
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⭐ 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
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:
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.
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!
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
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.
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.
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.
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.
🥦 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:
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
Equipment
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.
- 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.
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