Roasted Brussels Sprouts and Asparagus with Basil Vinaigrette

Name: Roasted Brussels Sprouts and Asparagus with Basil Vinaigrette
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 pound brussels sprouts, rinshed, trimmed and halved or quartered depending on size; 1 pound asparagus, rinsed and trimmed; 6 tablespoons extra-virgin olive oil (1/4 cup for vinaigrette and 2 tablespoons for roasting veggies); 1 tablespoon balsamic vinegar; 1 cup basil (about 3.5 ounces), gently packed; 1 garlic clove, minced; 1 teaspoon dijon mustard; Salt and pepper to season

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A new favorite veggie combo: roasted brussels sprouts and asparagus tossed with a basil vinaigrette and grated parmesan. Ready in 30 minutes!

Roasted brussels sprout and asparagus on a plate and tossed with a basil vinaigrette and grated parmesan.

Roasted brussels sprouts and asparagus are one winning combination! When roasted in the oven, the brussels sprouts and asparagus become crispy on the outside and tender on the inside. And when you toss with a basil vinaigrette and freshly grated parmesan, they're downright delicious delicious and irresistible (even for those who are so-so about brussels sprouts)!

The basil vinaigrette is a simple dressing made with extra-virgin olive oil, balsamic vinegar, fresh basil, garlic, and Dijon mustard. It's slightly similar in flavor to basil pesto, but it's much lighter and gets a little tang from the balsamic vinegar. It's a keeper, for sure.

Plus, it's such an easy side dish to make. Most of the time for this recipe is spent roasting the vegetables in the oven (about 20 to 25 minutes), while the dressing takes about 5 minutes to make. You can pair this side dish with most main dishes including fish, chicken, beef or pork.

Key Ingredients

Ingredients for brussels sprout and asparagus with basil vinaigrette in bowls and labeled.

Just a few notes on key ingredients:

Brussels Sprouts: You'll want to get bright green, somewhat firm brussels sprouts without any yellow or brown wilted leaves. Or, to make it easier, you can get brussels sprouts that are already washed and sliced in half.
Asparagus: We typically buy thinner asparagus stalks (as opposed to thick stalks). Be sure to purchase firm, straight stalks (not limp) with just a small amount of whitish color at the base.
Fresh basil: Fresh basil is a must for the vinaigrette!
Balsamic vinegar: We recommend getting a high-quality balsamic vinegar, which may be a little more expensive, to ensure the best flavor.
Extra-virgin olive oil: We dress the veggies with extra-virgin olive oil and use it in the vinaigrette. You can substitute with avocado oil if you like.
Garlic: We love garlic in the vinaigrette, but you can skip if you like.
Dijon mustard: Just a little is needed for the vinaigrette. Whatever spicy mustard you have on hand will do.
Parmesan (optional): We love topping with freshy grated parmesan since it enhances the flavor.

How to Make

STEP 1 - TRIM & ROAST BRUSSELS SPROUTS: First, pre-heat the oven to 400 degrees F. For the brussels sprouts, trim off the tough, brown base of the sprout and slice it in half (or in quarter if larger brussels sprouts) and peel off any wilted or yellow outer leaves.

On a large lined or unlined baking sheet, place the brussels spouts in the middle of the pan and drizzle with a tablespoon of oil. Toss to coat and season with salt. Spread sprouts in a single layer with cut-side down on the pan. Bake for a total of 20 to 25 minutes, flipping halfway (at 10 to 12 minutes), until lightly charred.

Trimming off hard base of brussels sprouts.

Brussels sprouts trimmed and halved and dressed with olive oil and salt and placed cut-down on sheet pan for roasting.

STEP 2 - TRIM & ROAST ASPARAGUS: For the asparagus, trim the tougher, bottom portions by either snapping the spears at their natural breaking points or slicing the bottom two or so inches off with a knife.

On another large lined or unlined baking sheet,* place the asparagus in the middle of the pan and drizzle with a tablespoon of oil. Toss to coat and season with salt. Spread asparagus in a single layer and bake in oven along with sprouts for 10 to 15 minutes, flipping halfway. Please note roasting time will depend on the thickness of the stalks.

*If you prefer, you can place the asparagus (combined with oil and salt) on the same sheet pan as the brussels sprouts. When you are ready to flip the brussels sprouts (after 10 to 12 minutes of roasting), then you'll add the asparagus and roast together for 10 or so minutes.

Trimming asparagus by snapping it at its breaking point.

Trimmed asparagus dressed with olive oil and salt and spread on sheet pan for roasting.

STEP 3 - MAKE DRESSING: In a food processor or blender, combine the ¼ cup extra-virgin olive oil, balsamic vinegar, garlic, Dijon mustard and basil. Pulse until smooth. Season with salt and pepper as needed.

STEP 4 - TOSS & SERVE: When done roasting, remove veggies from oven. Toss with the basil vinaigrette and top with grated parmesan if desired. Serve immediately.

Ingredients for basil vinaigrette pulsed in a food processor to a smooth consistency.

Roasted veggies tossed with basil vinaigrette and topped with grated parmesan on a plate.

Recipe FAQ

Are brussels sprouts high in carbs?

Not really. A cup of brussels sprouts is 7.9 grams of total carbs and only 4.5 grams of net carbs. Therefore, you can enjoy brussels sprouts in moderation while on a low-carb or keto diet.

How many carbs are in asparagus?

Asparagus is even lower in carbs at 5.2 grams of total carbs for one cup and only 2.3 grams of net carbs (for one cup).

Is it okay to have balsamic vinegar on a low-carb or keto diet?

Although balsamic vinegar is higher in carbs due to its sugar content, it usually adds a minimal amount of carbs when included in a vinaigrette. For example, the basil vinaigrette in this recipe uses only 1 tablespoon of balsamic vinegar. One tablespoon is roughly 2.5 carbs, and when divided among 4 people, it's only .6 grams of carbs per person.

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!