Roasted Brussels Sprouts and Broccoli

5 from 1 vote

These roasted Brussels sprouts and broccoli are an easy and very tasty vegetable side dish for an evening meal!

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 218kcal

Author: Claire

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.

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.

Swiss Interest Group Histamine Intolerance

All ingredients score 0 on the SIGHI list, with the exception of:

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.