Using only simple ingredients, these Oven Roasted Brussels Sprouts & Asparagus are crispy with just the right tenderness.
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Roasted Brussel Sprouts & Asparagus
- 1 pound Brussels sprouts
- 1 pound asparagus
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons lemon juice
- salt and pepper to taste
- crushed red pepper flakes (optional)
- Snap the woody ends off the asparagus. Cut asparagus into 1.5 inch pieces. Remove any browned leaves from the brussels sprouts. Cut the brussels sprouts in half through the stem end. If they are large, cut them in quarters.Cut the brussels sprouts in half through the stem end. If they are large, cut them in quarters.Add your prepared brussels sprouts and asparagus to a large baking sheet. Add all ingredients and toss to coat with olive oil. Then, spread the vegetables out in a single layer.ROAST: Bake for 10 minutes, flip veggies over, then bake for another 10 minutes, until vegetables are roasted and tender.