These roasted asparagus and Brussels sprouts are a flavorful but very healthy side dish with the best zingy maple ginger dressing! Easy to make for a weekend meal or Thanksgiving dinner side dish.
I was always a bit 'meh' about Brussels sprouts until recently. Were you? Perhaps it's due to eating too many over-boiled mushy ones at school!
Much like my ginger garlic Brussels sprouts, air fryer frozen Brussels sprouts and pesto Brussels sprouts, this recipe adds lots of flavor with a tasty marinade, and roasts the veggies to get them perfectly cooked and a teeny bit crispy on the edges. No mushy veg here!
We combine roasted asparagus and Brussels sprouts in this recipe as they work so well together. Both full of flavor, gets in your good greens and perfect as a side dish for meat, fish or plant-based mains.
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⭐ Why this recipe is so good
All the greens! I think that 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.
Easy to make. We simply make a marinade and roast the veggies. All very simple!
🥘 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.
📖 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.
🔪 Step by step instructions
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 (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).
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).
Step 5
Make the maple ginger dressing. Combine the ingredients 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. 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!
- Keep an eye on the Brussels sprouts towards the end of cook time. We don't want burnt leaves and they can turn fast!
- 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
No, I find that asparagus takes less time so we add those in after the Brussels sprouts have had some time in the oven already.
No, we are simply roasting the sprouts for this recipe. No need to par-boil!
You can always use them to make vegetable stock!
🍽 How to serve roasted asparagus and Brussels sprouts
- 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 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
- 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.
- Adjust the dressing to taste. For those who like spice, you may wish to add more ginger!
- Keep an eye on the Brussels sprouts towards the end of cook time. We don't want burnt leaves and they can turn fast!
- 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 scores 1.
- black pepper, which scores 2.
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