Roasted Brussel Sprouts & Asparagus with Balsamic Glaze, Lemon + Parmesan
Roasted Brussel Sprouts and Asparagus is a match made in heaven. After just 30 minutes in the oven, they're tossed with fresh garlic, lemon juice, balsamic glaze and parmesan which creates the perfect cheesy finish. The result is a sweet, savory, cheesy and crunchy side dish that's completely irresistible!
Ingredients
- 1 lb brussel sprouts trimmed and halved
- 3 tablespoon olive oil divided
- 1 lb thin asparagus bottom removed and chopped into 1” pieces
- 2 cloves garlic finely minced
- ½ lemon juice
- 2 tablespoon balsamic glaze
- ⅓ cup parmesan
- kosher salt and pepper
Instructions
- Preheat oven to 400F degrees.
- Toss brussel sprouts with olive oil and 2 pinches of salt and roast on a baking sheet, cut side down, in the oven for 20 minutes.
- After 20 minutes, pull the baking sheet out then add asparagus, another tablespoon of olive oil, and another pinch of salt and place in the oven to roast for another 10 minutes.
- Remove the tray once again and immediately add minced garlic and toss so the residual heat cooks the garlic just slightly.
- Squeeze lemon juice over the vegetables and drizzle with balsamic glaze and sprinkle with parmesan. Toss everything for 10-20 seconds then season with salt and pepper to taste. Serve immediately or at room temperature.
Notes
If you're using thick asparagus, no worries! Just cut the asparagus into .5" pieces rather than 1" pieces so they cook at the correct speed and timing.
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