Roasted Asparagus and Brussels Sprouts are drizzled with a sweet balsamic glaze for a simple side dish that pairs with practically everything! I love how roasting brings out the natural sweetness in both vegetables, while balsamic adds a tangy, caramelized finish.
Asparagus and Brussels sprouts are two vegetables I reach for often because they cook quickly and taste great together. Roasting them side by side on a sheet pan makes this recipe fast, easy, and packed with flavor.
This side dish is quick enough for a busy weeknight, but also works beautifully for rounding out a holiday menu, especially thanks to the balsamic glaze!
You can pair this dish with everything from easy weeknight mains, like these Oven-Baked Chicken Thighs, to classic holiday favorites, like this Dutch Oven Baked Ham.
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Ingredient Notes
- Asparagus - Trim off the tough, woody ends before cooking. The bottom portion of the stalk is fibrous and doesn't soften well when cooked. You can snap the ends off where they naturally bend, or line them up and cut the bottom 1-2 inches off with a knife.
- Brussels sprouts - Start by trimming off the tough ends and removing any yellow or dry outer leaves. Fresh Brussels sprouts are best for this recipe.
- Balsamic vinegar - The magic happens when the vinegar reduces! As it simmers, it thickens into a sweet and tangy glaze.
- Brown sugar - Adds just the right amount of sweetness to balance the tang in the balsamic vinegar.
- Extra-virgin olive oil - This lightly coats the vegetables before roasting to help them brown and crisp up.
- Kosher salt - I always prefer kosher salt, but if you only have regular table salt on hand, reduce the amount called for by half.
*See the recipe card below for exact measurements.
Recipe Variations
If you want to change things up a bit, a topping is a great place to start. Here is what I would do:
- Add crumbly or shredded cheese, such as goat cheese, gorgonzola, or parmesan.
- Sprinkle on chopped, crisply cooked bacon.
- Other ideas include dried cranberries, pumpkin seeds, and slivered almonds.
Step-by-Step Instructions
- Preheat your oven to 400°F and chop the Brussels sprouts and asparagus.
- Add the veggies to a mixing bowl, drizzle them with olive oil, and season with kosher salt.
- Transfer to a baking sheet and roast until tender and crisp, about 25-30 minutes.
- While the veggies are baking, make the balsamic glaze on the stove.
- Combine the balsamic vinegar and brown sugar in a saucepan, bring to a heavy simmer over medium-high heat, then reduce the heat to low and simmer for 15 minutes to thicken.
- Transfer the roasted asparagus and Brussels sprouts to a serving bowl, drizzle with balsamic glaze, and serve immediately!
- Make sure to give the vegetables a good stir after you add the olive oil and salt! You want them coated evenly.
- Feel free to add a crack of black pepper, too, if you'd like!
- Spread the chopped Brussels sprouts and asparagus out evenly on a small, rimmed baking sheet.
- The veggies will be tender and crisp after about 25 minutes, but feel free to roast for longer if you like really caramelized edges!
- You'll have plenty of time to make the balsamic glaze while the veggies are roasting!
More Recipe Tips
- Thick asparagus spears are better suited for this recipe. Thin spears will roast too quickly.
- Don't overcrowd the vegetables on your baking sheet. They need a little space so the heat can circulate and help them roast properly. If they're too close together or overlapping, they'll steam instead of getting those deliciously crisp edges.
- Simmer the glaze gently. Keep the heat low once it starts bubbling. A gentle simmer allows the vinegar to thicken slowly and develop a smooth, syrupy texture.
- The glaze will continue to thicken as it cools to room temperature.
Serving Suggestions
These roasted asparagus and Brussels sprouts pair well with just about any main course. They're especially good alongside:
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently toss in a hot skillet for a few minutes.
- Extra glaze can be cooled and stored in a small jar in the fridge for up to 2 weeks.
More Recipes to Try
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Asparagus and Brussels Sprouts with Balsamic Glaze
Roasted Asparagus and Brussel Sprouts are drizzled with a sweet balsamic glaze for a simple side dish that pairs with practically everything! I love how roasting brings out the natural sweetness in both vegetables, while balsamic adds a tangy, caramelized finish.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound brussels sprouts
- 1 pound asparagus
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- 1 cup balsamic vinegar
- ¼ cup brown sugar
Instructions
- Preheat your oven to 400°F. Trim the ends from the Brussels sprouts, peel off the outer layer, and chop them in half. Trim the bottom 1-2 inches (woody ends) off the asparagus, then chop the remaining portion of the asparagus stalks into bite-sized pieces.
- In a large mixing bowl, toss the Brussels sprouts and asparagus with the olive oil and kosher salt until evenly coated. Spread the vegetables in a single layer on a large, rimmed baking sheet.
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and lightly crisp on the edges, stirring once halfway through if needed.
- While the vegetables roast, make the balsamic glaze: combine the balsamic vinegar and brown sugar in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce to low and simmer uncovered for about 15 minutes, stirring occasionally. Cook until the mixture becomes thick and syrupy. Remove the glaze from the heat and let it cool. It will continue to thicken as it cools to room temperature.
- Transfer the roasted vegetables to a serving platter and drizzle lightly with the balsamic glaze. Serve immediately and enjoy!
Notes
- Thick asparagus spears are better suited for this recipe. Thin spears will roast too quickly.
- Don't overcrowd the vegetables on your baking sheet. They need a little space so the heat can circulate and help them roast properly. If they're too close together or overlapping, they'll steam instead of getting those deliciously crisp edges.
- Simmer the glaze gently. Keep the heat low once it starts bubbling. A gentle simmer allows the vinegar to thicken slowly and develop a smooth, syrupy texture.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 157
- Sugar: 17.5 g
- Sodium: 84.2 mg
- Fat: 5 g
- Carbohydrates: 25.1 g
- Fiber: 4.5 g
- Protein: 4.4 g
- Cholesterol: 0 mg
Katie says
So good and such an easy way to roast asparagus and brussels sprouts together on one pan!