Enjoy these roasted Brussels sprouts and broccoli as a fun vegetable side dish for you next evening meal or perhaps for a Thanksgiving feast! Super easy to make, they take just 30 minutes to prep and cook up.
Do check out my Brussels sprouts with pesto and roasted Brussels sprouts and asparagus for more tasty side dishes!
We all need some easy vegetable sides to pair with an evening meal don't you think? Or of course, for a Thanksgiving feast, Christmas dinner or holiday gathering!
No need to worry too much about too much prep time for these roasted Brussels sprouts and broccoli as they're super easy to do. We have lots of green goodness, all made even more flavorful with delicious rosemary and thyme.
And these roasted veggies are super versatile - enjoy as a hot vegetable side dish or allow to cool and enjoy in a bowl recipe or salad!
Looking for more simple side dishes? I think you'll love my roasted potatoes and zucchini, roasted sweet potatoes and zucchini, roasted carrots and cauliflower and my air fryer lettuce recipe!
Jump to:
⭐ Why this recipe is so good
All the green goodness! We do a 'double' on our green veggies in this easy sheet pan side dish, making for a nutritious recipe.
Flavorful. Roasting vegetables gives them that caramelization and crispy edges that are so delicious, and a touch of sweetness. Plus, just like with my sage roasted potatoes recipe, we add herbs and garlic for even more flavor!
Quick and easy. No tricky recipe steps, and the broccoli and Brussels sprouts cook up in just 30 minutes!
🥦 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some tips on a few of them:
- Brussels sprouts - we want to use fresh unbruised produce, and remove the outer leaves and trim the stalk before we roast them up.
- Broccoli - I suggest to look for a fresh green broccoli head. If it is starting to yellow, it means it is older.
- Herbs - I like to use rosemary and thyme to give extra flavor to the roasted veggies.
- Garlic powder - this is optional, but makes the broccoli and Brussels sprouts extra tasty!
📖 Swaps and variations
Swap the herbs. If you don't have rosemary or thyme, you can simply use one of the herbs, or swap for oregano, dried basil, sage (this is quite pungent so you may want to reduce the quantity) or parsley.
Adjust the quantities. If you're a bigger fan of one of the veggies, switch up the ratios and have more or less broccoli or Brussels sprouts to preference!
🔪 Step by step instructions
Making this roasted Brussels sprouts and broccoli as a tasty vegetable side dish is super simple to do, and there's no need for any fancy kitchen equipment!
All the steps are set out in the recipe card below, but these photos should help guide you.
Step 1: Prep the Brussels sprouts
Remove the outer leaves of the sprouts as they tend to be a little tough and sometimes bruised. Trim the stalks if needed, then slice into halves (image 1).
Step 2: Prep the broccoli
Slice broccoli florets off the broccoli head that are 1-2 inches in size. Slice off excess parts of the stem (blanch then freeze, and save them for soups!) (image 2).
Step 3: Season the veggies
Place the Brussels sprouts and broccoli on a lined baking sheet and drizzle on olive oil. Then sprinkle over the dried thyme, garlic powder, salt and black pepper. Toss to coat, then arrange the veggies in an even layer with a little space between them. Nestle the fresh rosemary stems in between the vegetables (image 3).
Step 4: Roast the broccoli and Brussels sprouts
Roast the veggies for 20-25 minutes, using a spatula to turn them over after about 15 minutes so they cook evenly. If you like very caramelized veggies you can roast for a few more minutes - but keep an eye on them so you don't get too much browning! (image 4).
💭 Recipe tips and notes
- Extra large Brussels sprouts may need to be cut into quarters rather than halves!
- Don't skip using the oil as that is how the veggies get that roasted caramelized taste and texture.
- Arrange the sprouts and broccoli so there is a little space between them. This ensures that they roast rather than steam in the oven.
- If you are doubling this recipe you may need to use two baking sheets. Swap them over after 15 minutes, so they both cook in the middle of the oven for a period of time.
📋 Frequently asked questions
For delicious roasted veggies that are slightly crispy with delicious browning you want to make sure there is a little space between them on the baking sheet, and that they have a coating of oil (but not too much!). See Taste of Home's guide to roasting vegetables for more tips!
Simply blanch the broccoli stems in boiling water, then either use immediately or freeze for later to add to soups! Perhaps you may like to use them for my broccoli cauliflower soup with coconut milk or my broccoli and zucchini soup!
Definitely! It's very easy to roast broccoli and Brussels sprouts together as they have a similar cook time.
🍽 How to serve
Roasted Brussels sprouts and broccoli can be enjoyed in so many different ways!
- Serve with an evening meal with recipes such as my chicken with herbes de Provence, creamy paprika chicken and my almond crusted cod.
- Use as a topping for 'bowl' recipes such as my pesto chicken bowl and my cottage cheese bowls.
- Leave to cool, then pair with fresh salads for a summer lunch or side dish!
🥕 More vegetable side dishes
We love a veggie side dish here, so do have a peek at my popular guide to cooking frozen cauliflower rice, my roast carrots and asparagus and my fun air fryer celery. Some recent recipes:
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 ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Roasted Brussels Sprouts and Broccoli
Equipment
Ingredients
- ½ pound Brussels sprouts
- 1 small broccoli head
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- ¼ teaspoon garlic powder
- 2 rosemary sprigs
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
- Trim the ends of the Brussels sprouts, making sure to leave a little stalk so the leaves don't come apart. Remove any dry or tough outer leaves, particularly if they have any bruising or discoloration. Halve the sprouts. Break the broccoli head into small florets.
- Place the Brussels sprouts and broccoli florets on the baking sheet and drizzle with olive oil. Sprinkle over the dried thyme, garlic powder, salt and black pepper. Toss to coat the vegetables in the oil, then spread into a single layer with some space between them. Nestle the rosemary sprigs between the veggies.
- Roast the Brussels sprouts and broccoli for 25 minutes in the middle of the oven, using a spatula to toss the vegetables after 15 minutes. Add a few more minutes of cook time if you like a lot of browning.
Notes
- Larger Brussels sprouts may need to be cut into quarters.
- If necessary, use two baking sheets (particularly if you double the recipe). Swap the baking sheets over halfway through the cook time so they both have 'time' in the middle of the oven.
- Spread the vegetables so they have a little room between them. This makes sure they roast rather than steam.
- Nutritional information is auto-generated and should be understood to be an estimate.
- Brussels sprouts score 1 and as a liberator. Other lists rate them as low histamine. As always, only use an ingredient if you know you tolerate it well.
- garlic, which scores 1.
- black pepper, which scores 2. It is optional.
Comments
No Comments