Roasted Broccoli and Brussels Sprouts
These Roasted Broccoli and Brussels Sprouts are the perfect side dish for any main course. They are coated in olive oil, and seasonings, and then baked to perfection.
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I used to hate Brussels sprouts, however, after I tried them roasted with garlic I fell in love. I recommend that you give these a try if you aren’t sure if you like brussels sprouts or not.
If you are looking for more delicious side dish recipes to try with your meals, give Amish Broccoli Salad, Air Fryer Broccoli and Cauliflower, and Cheesy Brussel Sprouts Casserole.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- Brussels sprouts
- Broccoli florets
- Olive oil
- Fresh garlic cloves
- Salt
- Black pepper
- Red pepper flakes – If you are not a fan of spice you can omit this.
- Fresh lemon juice – Bottled lemon juice can also be used.
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Add the broccoli and brussels sprouts to a large bowl.
Drizzle with oil and add seasoning. Toss to coat.
Then spread the veggies in a single layer on a rimmed baking sheet.
Bake in a 400 degree oven for 20-25 minutes. Squeeze the lemon juice over the top of the vegetables while warm.
Storage
Storage – Store leftover roasted Brussels sprouts and broccoli in an airtight container in the fridge for up to 3 three days.
Reheating – I’ve found the best way to reheat this dish is in the oven at 350 degrees for 5-8 minutes. You can also microwave individual servings, however they will no longer be crispy.
Wendy’s Test Kitchen Tips
- You can use a head of broccoli also, however you will need to chop it into even-sized pieces so that it cooks evenly.
- Make sure that you remove the outer leaves on your sprouts.
- For easy clean up line your baking sheet with aluminum foil or parchment paper.
Roasted Broccoli and Brussels Sprouts
Equipment
- Large bowl
- Baking Sheet
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 pound broccoli florets
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine Brussels sprouts and broccoli florets.
- Drizzle with olive oil and add minced garlic, salt, black pepper, and red pepper flakes if using. Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- Remove from the oven and squeeze lemon juice over the roasted vegetables.
- Serve warm.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
