Vegan Roasted Brussels Sprouts and Asparagus

why make this recipe

This dish cooks fast and tastes fresh. It uses simple ingredients you likely have at home. Roasting brings out a sweet, nutty flavor in the Brussels sprouts and asparagus. It makes a healthy side that fits many meals.

introduction

This Vegan Roasted Brussels Sprouts and Asparagus recipe is easy and low fuss. It needs little prep and gives a crisp, golden result. If you want a non-vegan take for another meal, try the bacon Brussels sprouts recipe for a richer flavor.

how to make Vegan Roasted Brussels Sprouts and Asparagus

1. Preheat your oven to 425°F (220°C).
2. Trim the Brussels sprouts and cut them in half.
3. Trim the asparagus ends and cut into bite-sized pieces.
4. In a large bowl, toss the vegetables with olive oil, salt, black pepper, and garlic powder.
5. Spread the vegetables on a baking sheet in a single layer.
6. Roast for about 20–25 minutes, stirring once halfway through, until they are crispy and golden.
7. Drizzle lemon juice over the vegetables just before serving.

Ingredients :

• Brussels sprouts
• asparagus
• olive oil
• salt
• black pepper
• garlic powder
• lemon juice

Directions :

Preheat the oven to 425°F (220°C). Trim the Brussels sprouts and cut them in half. Trim the ends of the asparagus and cut into bite-sized pieces. In a large bowl, toss the Brussels sprouts and asparagus with olive oil, salt, black pepper, and garlic powder. Spread the vegetables on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes, or until crispy and golden brown, stirring halfway through. Drizzle with lemon juice before serving.

how to serve Vegan Roasted Brussels Sprouts and Asparagus

Serve warm as a side dish. These roast well with rice, pasta, or a grain bowl. You can add a sprinkle of toasted nuts or a few red pepper flakes for heat. Lemon makes them bright, so drizzle more if you like.

how to store Vegan Roasted Brussels Sprouts and Asparagus

Let the vegetables cool to room temperature. Place them in an airtight container. Store in the fridge for up to 3–4 days. Reheat in the oven or in a skillet to keep some crispness. Avoid the microwave if you want them crispy.

tips to make Vegan Roasted Brussels Sprouts and Asparagus

• Use a hot oven (425°F/220°C) to get a good roast and crisp edges.
• Cut vegetables to similar sizes so they cook evenly.
• Do not crowd the pan; give them space to brown.
• Toss halfway through cooking for even color.
• Add lemon after roasting to keep the bright flavor.

variation (if any)

• Add sliced shallots or red onion to roast with the vegetables.
• Sprinkle nutritional yeast for a cheesy, vegan touch.
• Toss with balsamic glaze after roasting for a sweet finish.
• Use smoked paprika or chili flakes for a smoky or spicy twist.

FAQs (minimum three FAQ)

Q: Can I roast frozen Brussels sprouts or asparagus?
A: You can, but frozen vegetables release water. Thaw and dry them first for better browning.

Q: How do I make this gluten-free?
A: The recipe is already gluten-free. Just check any added toppings for hidden gluten.

Q: Can I add other vegetables?
A: Yes. Carrots, cauliflower, or bell peppers work well. Cut them to similar sizes so they cook evenly.

Q: How long do I roast if I like them very soft?
A: Roast 5–10 minutes longer, but watch so they do not burn. Stir once or twice for even cooking.

Q: Is this recipe nut-free and dairy-free?
A: Yes. It is naturally dairy-free and nut-free unless you add nuts as a topping.

Vegan Roasted Brussels Sprouts and Asparagus

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Vegan
• Diet: Vegan

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Description

A quick and easy side dish featuring roasted Brussels sprouts and asparagus, seasoned to perfection for a fresh, nutty flavor.

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Ingredients

Scale 1x2x3x

• 1 lb Brussels sprouts
• 1 lb asparagus
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp lemon juice

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Trim the Brussels sprouts and cut them in half.
3. Trim the asparagus ends and cut into bite-sized pieces.
4. Toss the vegetables with olive oil, salt, black pepper, and garlic powder in a large bowl.
5. Spread the vegetables on a baking sheet in a single layer.
6. Roast for about 20–25 minutes, stirring once halfway through, until they are crispy and golden.
7. Drizzle lemon juice over the vegetables just before serving.

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Notes

Serve warm and enjoy with rice, pasta, or in a grain bowl. Add nuts or red pepper flakes for extra flavor.

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Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 3g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg