Easy Roasted Asparagus & Brussel Sprouts
Roasted Asparagus & Brussel Sprouts are tossed with olive oil, garlic, pecorino romano, and lemon zest. These fresh and savory roasted veggies pair well with marinated chicken or grilled steak.
Servings 4 Servings
Calories 166kcal
Ingredients
- 1 pound Brussels sprouts* halved, cut larger brussel sprouts in quarters
- 1 pound asparagus tough parts cut off
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 cloves garlic minced
- 2-3 tablespoons pecorino romano
- 2 tablespoon Lemon Zest optional
Instructions
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- Add Brussels sprouts and asparagus to the sheet pan. Drizzle olive oil, salt, and minced garlic on top. Toss with your hands until the vegetables are well coated. Spread into an even layer.
- Bake for 25 minutes or until the vegetables start to brown.
- Take out of the oven and top with pecorino romano and lemon zest.
Notes
Cut smaller brussel sprouts in half and the larger sprouts into fourths. You want the Brussels sprouts to all be about the same size.
Nutrition
Serving: 1Serving | Calories: 166kcal | Carbohydrates: 16g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Fiber: 7g | Sugar: 5g