With just 30 minutes & 1 sheet pan you can pull together these crispy, sweet, and tangy Roasted Asparagus and Brussels Sprouts without vinegar or lemon juice! They're flavored with a few simple spices and a sprinkle of pomegranate seeds for an extra pop of fresh flavor.
For other delicious roasted vegetables try my zucchini disks with herbs and my maple carrots & potatoes.
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About this recipe
Cancer-Fighting Properties: Brussels sprouts actually help a lot with inflammation & histamine issues, and are overall a very healthy food. Not only are they high in fiber and antioxidants, but they're also a rich source of nutrients like vitamins C & K, folate, and sulforaphane, all of which play a role in the body's methylation pathways (essential for proper detox).
No Lemon, No Vinegar: many of my readers are fine with a bit of white vinegar and a bit of citrus, but I know many of you aren't. So if you're missing the tang and mild acidity of those two ingredients, these roasted brussels sprouts and asparagus are really going to hit the spot!
Easy Low Histamine Side. One thing I constantly look for is new low histamine side dishes to add to my favorites list. These low histamine brussels sprouts and asparagus are a crunchy, savory, salty, and satisfying option I keep returning to.
Ingredients
Brussels Sprouts: these small green spheres are a member of the cancer-fighting brassica family of vegetables, all of which are nutrient-rich and low in histamine. Brussels' ill-gotten reputation for being stinky comes from those very same sulfurous anti-cancer properties, but roasting rather than steaming or boiling them will avoid the stench.
Asparagus: just like brussels sprouts, asparagus is a member of the cancer-fighting brassica family of vegetables, though it offers its own distinct flavor and nutrient profile.
Oil: you can use any type of oil you’d like for this, but I recommend using ghee, lard, or coconut oil, if tolerated.
Spices: this custom blend of antihistamine spices is both delicious and very good for you. The ginger, mustard powder, and sumac come together to hit all 5 of the major tastes, balancing out into a delicious homemade light sauce for the brussels sprouts.
Fresh Garlic: using fresh raw garlic adds an umami element to the brussels that really complements both meats and root vegetables as well as brassica (like brussels sprouts).
Coconut Sugar: there's just a tiny bit of this vegan, low histamine sweetener in this recipe, but it will help the roasted brussels and asparagus to caramelize nicely.
Pomegranate Seeds: these optional seeds add a bright pop of flavor and acidity, much like lemon juice would, but you can leave them out if needed.
How to make roasted asparagus & brussels sprouts: step-by-step instructions
Step 1. Preheat the oven to 400°F (205°C), then prepare your veggies. The asparagus only needs to be rinsed, dried, and then the woody ends cut or snapped off. For the brussels sprouts, you want them to be a similar small size. So after washing, drying, and cutting off the bottoms, small sprouts should be cut in half, and larger ones should be in quarters or thirds.
Step 2. Add both vegetables, your oil, salt, and spices to a large bowl and lightly toss them until well-coated (about 30 seconds).
Step 3. Arrange everything on a baking tray lined with crumpled foil (to encourage browning), and put them in your preheated oven on convection for 7 minutes, shaking the tray and then returning it to the oven for 4-6 more minutes. Once lightly browned, your brussels and asparagus are all done!
Recipe notes & tips
Don’t Burn! Make sure to keep an eye on your brussels & asparagus during the last couple minutes of cooking, because that’s when they’re crisping up the most (or possibly eventually burning).
Adding Lemon Juice: if you tolerate citrus, you can swap the sumac for 1 tablespoon of fresh lemon juice added at the end of cooking to brighten up the flavor.
No Convection, No Problem: even if you don't have a convection function on your oven, you can still make these; you'll just want to bake them for an extra two or three minutes.
What to serve with asparagus & brussels
- Low Histamine Chicken Tenders
- Tahini Butternut Squash Soup
- Low Histamine Pecan Pesto Pasta
- 5-Ingredient Baked Hummus Chicken
- A Simple Low Histamine Salad
- Quick Squash Fries in Air Fryer
As always, if you like the recipe, I really appreciate a 5-star review or comment!
📖 Recipe
Roast Asparagus & Brussels Sprouts (No Vinegar)
Ingredients
- 1 pound asparagus washed and trimmed
- 1 pound brussels sprouts washed and cut
- ¼ Cup oil of choice coconut or avocado
- 1 Tablespoon garlic powder 3 cloves garlic, minced
- 2 teaspoons sumac
- 2 teaspoons coconut sugar
- 1 ½ teaspoons mustard powder
- 1 teaspoon salt
- ½ teaspoon ginger powder
- ¼ cup pomegranate seeds optional
Instructions
- Preheat the oven to 400°F (205°C), then prepare your veggies. The asparagus only needs to be rinsed, dried, and then the woody ends cut or snapped off. For the brussels sprouts, you want them to be a similar small size. So after washing, drying, and cutting off the bottoms, small sprouts should be cut in half, and larger ones should be in quarters or thirds.
- Add both vegetables, your oil, salt, and spices to a large bowl and lightly toss them until well-coated (about 30 seconds).
- Arrange everything on a baking tray lined with crumpled foil (to encourage browning), and put them in your preheated oven on convection for 7 minutes, shaking the tray and then returning it to the oven for 4-6 more minutes. Once lightly browned, your brussels and asparagus are all done!
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