Description
A simple, healthy side dish of roasted asparagus and Brussels sprouts, featuring bright lemon notes and caramelized edges, perfect for low-carb and keto diets.
Ingredients
- 1 bunch of asparagus
- 2 cups of Brussels sprouts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Trim the ends of the asparagus and halve the Brussels sprouts.
- Combine the asparagus and Brussels sprouts in a large bowl.
- Drizzle with olive oil, season with salt, pepper, and garlic powder (if using), then toss to coat evenly.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 20-25 minutes, stirring halfway through, until tender and slightly browned.
- Remove from the oven and drizzle with lemon juice before serving.
Notes
For best texture, do not overcrowd the pan and adjust roasting time for thicker asparagus stalks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: low carb, roasted vegetables, asparagus, Brussels sprouts, keto side dish, healthy recipes