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Low Carb Roasted Asparagus and Brussels Sprouts

A quick and healthy dish featuring roasted asparagus and Brussels sprouts, bringing a delightful crunch and adaptability to serve alongside any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Healthy
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bunch asparagus Choose firm asparagus with bright green stalks.
  • 2 cups Brussels sprouts Pick small to medium heads that are tight and heavy.
  • 2 tablespoons olive oil Can substitute with avocado oil or melted butter.
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon garlic powder Optional; can substitute with fresh garlic.
  • 1 tablespoon lemon juice Optional; can use white wine vinegar as a substitute.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Trim the ends of the asparagus and halve the Brussels sprouts, making clean cuts for even cooking.
  3. In a large bowl, combine the asparagus and Brussels sprouts.
  4. Drizzle with olive oil, then season with salt, pepper, and garlic powder, tossing to coat evenly.
  5. Spread the vegetables on a baking sheet in a single layer for even roasting.
Cooking
  1. Roast for 20-25 minutes, stirring halfway, until tender and slightly browned.
  2. Remove from the oven and drizzle with lemon juice before serving.

Notes

This dish is make-ahead friendly. Store roasted veggies in an airtight container for up to 3-4 days in the fridge. Freezing is possible, but texture will change. Avoid microwave reheating for best texture.