Roast Asparagus & Brussels Sprouts (No Vinegar)
Crispy, sweet, and tangy roasted asparagus and brussels sprouts without lemon juice or vinegar! They take just one sheet pan & 30 minutes to make.
Servings: 4 servings
Calories: 27.5kcal
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!
Notes
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.
Nutrition
Serving: 1g | Calories: 27.5kcal | Carbohydrates: 17.49g | Protein: 6.26g | Fat: 14.9g | Saturated Fat: 2.09g | Polyunsaturated Fat: 13g | Sodium: 627.59mg | Fiber: 6.29g | Sugar: 6.18g