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.
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.
I would serve this as a side dish at any dinner of afternoon ladies luncheon. It would also be amazing as an out of the box idea for a game day appetizer!
Ingredients:
- 1 head broccoli
- 2 cups brussels sprouts
- Olive oil, drizzle
- Salt
- Heluva Good Buttermilk Ranch Dip, (for dipping!)
Sheet Pan
Preheat your oven to 425 degrees.
Line your sheet pan with heavy duty aluminum foil.
Here is my tip: Preheat your sheet pan WITH the oven. A HOT sheet pan will give you AMAZING results in roasting your vegetables
sheet pan roasted brussels sprouts
Remove the base and first few outer leaves of the brussels sprouts.
Slice in half from the stem to the top of the sprout.
No need to wash.
Broccoli
I like to remove the stalk of the broccoli but feel free to leave it on. I just know my family is a fan of just the florets so that is what I serve them.
Slice each floret in half .
Hot Pan
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 delicious step.
Face Down
Arrange the sheet pan roasted brussels sprouts cut side down on the olive oil coated pan along with the broccoli.
By placing the brussels sprouts cut side down, they are going to get a lovely sear thanks to your hot pan and they will caramelize deliciously.
Give the tops of the vegetables a second drizzle of olive oil BUT DO NOT SALT.
Salt will pull out the moisture from the vegetables and they will steam instead of roast. We want a roast.
Roast
Pop the pan back into the 425 degree oven for 25-30 minutes.
The vegetables will take on a lovely caramel color and your house will smell amazing!
Breathe deep.
Roasted Brussels Sprouts
Do you see why we took the extra step to heat up the pan, add oil and place each sprout cut side down? Roasted perfection.
Sprinkle the pan with a light dusting of salt to further enhance all that roasted goodness.
Heluva Good Dip!
A roasted vegetable needs a little extra something. A good dunk or drizzle in Heluva Good Buttermilk Ranch dip is my suggestions and I LOVE it. Creamy cool with an amazing flavor profile, this dip adds that little extra something to your sheet pan roasted vegetables that takes them OVER the top!
I am dipping in buttermilk ranch but white cheddar and bacon would be another amazing choice! You all know how much I love bacon.
I am a dunker but you might be a drizzler.
A drizzle of dip over the whole bowl would be good as well. Do what makes YOUR mouth happy.
You know you have chips in the cabinet, so grab a few and give them a dunk in the dip. I know I did a bit of dunking while shooting this post.
So. Good.
Sheet Pan Roasted Brussels Sprouts and Broccoli
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.
Ingredients
- 1 head broccoli
- 2 cups brussels sprouts
- Olive oil, drizzle
- Salt
- Heluva Good Buttermilk Ranch Dip
Instructions
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Nutrition Information:
Amount Per Serving:Calories: 75 Sodium: 44mg Carbohydrates: 15g Fiber: 6g Sugar: 3g Protein: 5g
Check out this other Heluva Good! post:
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