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    Home | Recipes | Side Dishes

    Roasted Brussels Sprouts and Broccoli

    Dated: August 31, 2017 Last Modified: September 14, 2022 by Sarah Mock Leave a Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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.

    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. Did you know that by roasting vegetables it brings out and caramelizes their natural sugars? It is true! Food science. This sheet pan roasting method is amazing in every way.

    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.

    Sheet Pan Roasted Brussels Sprouts and Broccoli

    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. Sheet Pan Roasted Brussels Sprouts and Broccoli
    2. Line your sheet pan with heavy duty aluminum foil and place the pan in the oven as it heats.
      Sheet Pan Roasted Brussels Sprouts and Broccoli
    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 .
      Sheet Sheet Pan Roasted Brussels Sprouts and Broccoli Roasted Brussel Sprouts Broccoli Recipe
    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. Sheet Pan Roasted Brussels Sprouts and Broccoli
    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.Sheet Pan Roasted Brussels Sprouts and Broccoli
    6. Place the pan back into the 425 degree oven for 25-30 minutes.

    Roasted Brussels Sprouts and Broccoli

    Sarah Mock
    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.
    4.39 from 13 votes
    Print Recipe
    Note From Sarah

    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!

    Prep Time 8 mins
    Cook Time 45 mins
    Total Time 53 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Side Dishes
    Cuisine American
    Servings 4 servings
    Calories 75 kcal

    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

    Here is my tip: Preheat your sheet pan WITH the oven. A HOT sheet pan will give you AMAZING results in roasting your vegetables
    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.
    Sprinkle the pan with a light dusting of salt to further enhance all that roasted goodness.

    Nutrition

    Calories: 75kcalCarbohydrates: 15gProtein: 5gSodium: 44mgFiber: 6gSugar: 3g

    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.

    Tried this recipe?Let us know how it was!

    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®

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    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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