Balsamic Roasted Asparagus and Brussels Sprouts
Roasted asparagus and brussels sprouts are drizzled with a sweet balsamic vinegar glaze to make a delicious and simple side dish. This side dish is perfect for springtime when asparagus is in season and is also great for the fall when brussels sprouts are in season!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: side dish
- Method: roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound brussels sprouts
- 1 pound asparagus
- 2 tablespoons olive oil (divided)
- Kosher salt
- 2 cups balsamic vinegar
- 1/2 cup brown sugar
Instructions
- Preheat the 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 of the asparagus.
- Place the brussels sprouts in a mixing bowl. Toss them with 1 tablespoon extra virgin olive oil and a pinch of kosher salt. Transfer the brussels sprouts to a large, rimmed baking sheet. Keep the brussels sprouts to one side of the baking sheet, saving room for the asparagus.
- Place the brussels sprouts in the oven and roast them for 15 minutes.
- After 15 minutes, remove the baking sheet from the oven and add the asparagus. Place the asparagus on the other half of the baking sheet. Drizzle the asparagus with the remaining tablespoon of olive oil and season with a pinch of kosher salt.
- Return the baking sheet to the oven and continue roasting for another 15 minutes.
- While the vegetables are roasting, make the balsamic glaze. Add the balsamic vinegar and brown sugar to a small sauce pan, stir to combine. Bring the mixture to a boil over high heat. Once boiling, turn the heat down to low and simmer, uncovered, for 25-30 minutes. The balsamic mixture should reduce down to about 1/2 cup. Once reduced, remove the balsamic glaze from the heat.
- Transfer the roasted brussels sprouts and asparagus to a serving platter. Drizzle the the vegetables with the balsamic glaze. Serve immediately.
Notes
- Don't overcrowd your vegetables on the baking sheet. Roasted vegetables need room around them for heat to circulate. Without space, the vegetables will not roast and instead will steam. If your baking sheet isn't large enough then use two baking sheets.