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–+ servings

Roasted Brussels Sprouts and Broccoli

Created by: Sarah Mock
Roasted Brussels Sprouts and Broccoli on a baking sheet.
prep time8 minutes
cook time45 minutes
total time53 minutes
Makes 4 servings

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.

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