Roasted Brussels Sprouts and Broccoli Recipe

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:

1. Preheat your oven to 425 degrees.
2. Line your sheet pan with heavy duty aluminum foil and place the pan in the oven as it heats.
3. 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 .
4. 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.
5. 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.
6. Place the pan back into the 425 degree oven for 25-30 minutes.