Roasted Asparagus and Brussels Sprouts
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.
Servings: 4 servings
Calories: 122kcal
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.
Nutrition
Calories: 122kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 16mg | Potassium: 345mg | Fiber: 3g | Sugar: 3g | Vitamin A: 856IU | Vitamin C: 52mg | Calcium: 41mg | Iron: 2mg
