My favorite way to enjoy vegetables in the fall and winter is to roast them in a hot oven. sheet pan roasted brussels sprouts and broccoli will change the way you eat vegetables.
This delicious post is in a sponsored partnership with Heluva Good Dips. All opinions are my own but the recipe is your to enjoy!
Sheet Pan Roasted Brussels Sprouts and Broccoli
Did you know that by roasting vegetables it brings out and caramelizes their natural sugars? It is true! Food science.
I discovered sheet pan roasted brussels sprouts this spring when I was doing one of those cut out the carbs adjustment diets and I am still eating them to this day with this method. And broccoli? Perhaps if this is how broccoli was served to be as a child I would not have an aversion to it, over steamed and grey on the plate. This sheet pan roasting method is amazing in every way.
Ingredients:
- 1 head broccoli
- 2 cups brussels sprouts
- Olive oil, drizzle
- Salt
- Heluva Good Buttermilk Ranch Dip, (for dipping!)
How to pan roast brussels sprouts and broccoli:
- Preheat your oven to 425 degrees.
- Line your sheet pan with heavy duty aluminum foil and place the pan in the oven as it heats.
- Remove the base and first few outer leaves of the brussels sprouts and slice them in half from the stem to the top of the sprout. Slice each brocolli floret in half .
- Once your oven comes up to the temperature of 425 degrees, remove it from the oven and drizzle it with a light coating of olive oil. The oil will heat up and not smoke and will be ready for the next step.
- Arrange the sheet pan roasted brussels sprouts cut side down on the olive oil coated pan along with the broccoli. Give the tops of the vegetables a second drizzle of olive oil BUT DO NOT SALT.
- Place the pan back into the 425 degree oven for 25-30 minutes.
Pin For Pinterest:
Roasted Brussels Sprouts and Broccoli
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 1 head broccoli
- 2 cups brussels sprouts
- Olive oil drizzle
- Salt
- Heluva Good Buttermilk Ranch Dip
Instructions
- Preheat your oven to 425 degrees.
- Line your sheet pan with heavy duty aluminum foil and place the pan in the oven as it heats.
- Remove the base and first few outer leaves of the brussels sprouts and slice them in half from the stem to the top of the sprout.Slice each brocolli floret in half .
- Once your oven comes up to the temperature of 425 degrees, remove it from the oven and drizzle it with a light coating of olive oil. The oil will heat up and not smoke and will be ready for the next step.
- Arrange the sheet pan roasted brussels sprouts cut side down on the olive oil coated pan along with the broccoli. Give the tops of the vegetables a second drizzle of olive oil BUT DO NOT SALT.
- Place the pan back into the 425 degree oven for 25-30 minutes.
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®
Leave a Reply