Recipe: Oven Roasted Asparagus & Brussels Sprouts

Oven roasted veggies on a baking sheet is EVERYTHING. Easy to prepare, minimal work, & comes out nice and crispy! Perfect side dish to any main meal - I always make double the amount for lunch leftovers the next day.

Oven Roasted Asparagus & Brussels Sprouts

Gluten Free, Paleo, Dairy Free, Grain Free

Ingredients

  • 1 bundle of asparagus

  • 1 bunch/bag of brussels sprouts

  • 2-3 tbsp avocado oil

  • 1/2 tbsp fresh lemon juice

  • Sprinkle of salt + garlic powder

Directions

  • Preheat oven to 400

  • Lay out a piece of parchment paper on a baking sheet

  • Asparagus

    • Trim each piece of asparagus (they have a natural break point if you just bend each one towards the bottom stem)

    • Lay them out on the parchment paper - drizzle 1 tbsp avocado oil and sprinkle with salt. Mix around to evenly distribute the oil/salt and realign the asparagus evenly.

    • Squeeze 1/2 tbsp lemon juice over the asparagus (or as much as you’d like)

  • Brussels

    • Cut all brussels sprouts in half and place in a bowl (I prefer buying the small ones)

    • Drizzle 1-2 tbsp avocado oil & add sprinkle of salt + garlic powder. Mix together & place them on parchment paper next to asparagus

  • Throw in the oven for about 25-30 min. Put on broil for the last 5 minutes to get that extra crisp!