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Low Carb Roasted Asparagus and Brussels Sprouts

A bright and warm side dish featuring roasted asparagus and Brussels sprouts, seasoned simply for a clean flavor.
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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
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 bunch asparagus, trimmed Choose firm and bright green asparagus.
  • 1 pound Brussels sprouts, halved Select small to medium heads that are firm.
Seasoning and Oil
  • 2 tablespoons olive oil Can substitute with avocado oil for a neutral taste.
  • to taste salt Enhances flavor and aids browning.
  • to taste pepper
  • optional garlic powder Adds a warm note without burning.
Optional Topping
  • to taste Parmesan cheese For a savory, rich finish; optional.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and allow it to reach temperature.
  2. In a large bowl, combine the trimmed asparagus and halved Brussels sprouts.
  3. Drizzle with olive oil and season with salt, pepper, and garlic powder (if using). Toss to coat evenly.
  4. Spread the vegetables in a single layer on a baking sheet. Make sure they are not crowded.
Roasting
  1. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly crispy.
  2. After 10 minutes, check for browning and give the pan a quick shake for even cooking.
  3. If desired, sprinkle with Parmesan cheese before serving.

Notes

Best served immediately. For storage, cool to room temperature, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven for best texture.