I’ve been making my version of a roasted broccoli recipe for a while. I love it so much, I have been known to eat it for lunch, all by itself! When I saw a recipe for roasted brussels sprouts, I knew I wanted to combine the two!
You will need:
bunch of broccoli (I prefer to use organic) fresh brussels sprouts (I used bagged this time) fresh garlic 1 lemon olive oil, salt, pepper fresh parmesan cheese (optional)
The initial recipe I used had way too much salt, too much oil and too much cheese for me. I’ve toned it way down, and bumped up the garlic, but you can change things to suit your own tastes!
Begin by thoroughly washing and drying your veggies.
Then trim your broccoli into florets and cut your brussels sprouts in half (I also cut the bottoms of these off, where they were attached to the stalk.)
Toss with a large pinch of salt, a pinch of freshly ground black pepper, and just enough olive oil to coat. The original recipe called for a lot more salt & olive oil, but I find that it works just as well without the extra oil, and salting to taste before eating works just fine!
I love garlic, so I use lots of cloves of garlic (6-8) and then peel and halve them before sprinkling them on top of the veggies.
Preheat your oven to 425, and spread the veggies on a cookie sheet.
Bake for 20-25 minutes. I like mine really well done, so I bake for closer to 30 minutes, tossing with tongs about halfway through, and again in the last 5 minutes.
Take the veggies out of the oven, and toss with another bit of olive oil (up to 1T, depending on how many veggies you used), zest a lemon over top, squeeze the lemon’s juice over the veggies, then sprinkle freshly grated parmesan cheese over top (I only like a little bit, use as much or as little as you like – or leave off for a vegan version).
Serve, and season with additional salt & pepper to taste.
This recipe is absolutely delicious, very versatile, and very nutritious (if you don’t go overboard with the oil & cheese!)!
Maria wants to live in a world where cloth diapers are the norm and moms can make parenting choices without judgement. When she’s not chasing her 11, 7 and 4 year old kids around, you might find her checking out the latest gadgets, organizing something (again) or exercising in the fresh air.
We eat a lot of brussel sprouts. I never thought about combining them with broccoli when roasting. Great idea. My family is going to enjoy this. Thank you. 🙂
We eat a lot of brussel sprouts. I never thought about combining them with broccoli when roasting. Great idea. My family is going to enjoy this. Thank you. 🙂
Oh yum, this would be a fabulous side dish! I am sure we’d all be a fan.
This would have been perfect to have as a side for dinner tonight.
I am sure this will be my new favorite side dish! I love these veggies so much!
This sounds so good. I love veggies. I would subacute some of the veggie. I must make this for dinner one day, thanks for sharing this with us.
This looks delicious, and I love it when there’s just a bit of charring on the outer portion of roasted veggies.
Oh my this looks absolutely delicious and tasty! This is a really nice recipe to try! Thanks for sharing this with us!
I know these are not popular with everyone but I love them. The recipe sounds delicious!!! It’s tasty and healthy.
Mmmm, this looks absolutely amazing. I think my girls would love this dish!
Yum! I love both of these veggies and I love them roasted, too. I have never tried roasting them together, though. Thanks for the idea!
This sounds really good and I’m sure it will become one of my favorite side dishes to make.
My sister loves broccoli so much! I am going to make this healthy and yummy dish for her 😍. Thanks for sharing this easy recipe 🙂
I’m not a fan of Brussel sprouts. However, my aunt loves them so I will pass along this recipe to her.
It looks easy and simple to make, perfect for busy people like me who’s looking for healthy meals.