Two of my favourite brassicas, this recipe is a super simple and super delicious way to eat broccoli and brussels sprouts – and it only requires a handful of ingredients! Roasted in a hot oven, these veggies get so crispy and golden that they’re truly a joy to eat.
Whether you’re after a quick side for a weeknight dinner or need some veggies to serve at a Thanksgiving feast (homemade green bean casserole may be too involved…), this recipe is absolutely perfect.
How to Roast Brussels Sprouts & Broccoli
This recipe has only two steps and requires minimal prep work, which is great if you’re in a hurry but want to serve some tasty veggies.
First, prep your veggies. Cut the broccoli into small florets – no larger than a couple of centimetres or an inch.
Generally, you want them to be uniform in size (so they cook evenly) and to ensure that they’re roughly the same size as your halved brussels sprouts.
Speaking of, you also need to prep the brussels sprouts. Use a sharp knife the trim a bit of the root off and then split them in half. Again, try to use brussels sprouts that are uniform in size – this contributes to even cooking.
Add your prepped vegetables to a large mixing bowl. To this bowl, also add in some panko breadcrumbs and a touch of parmesan cheese.
The panko toasts and coats the veggies and aids in a great, crispy texture. Parmesan cheese is just delicious.
Drizzle the brussels sprouts and broccoli with some olive oil and season generously with salt and pepper. Mix them all up until well combined.
Spread the veggies over a parchment-lined baking sheet and then move it to a 220°C/425°F oven.
Roast the vegetables until they’re golden and tender, but still crisp. I like to make sure that my vegetables have a bit of bite to them. It should take about 15-20 minutes.
Crispy Roasted Broccoli & Brussels Sprouts
Ingredients
- 150 g (1½ cups) broccoli florets
- 150 g (1½ cups) brussels sprouts trimmed and cut in half
- 20 g (⅓ cup) panko breadcrumbs
- 10 g (2 tbsp) parmesan cheese finely grated
Instructions
- Preheat oven to 220°C/425°F. Add the broccoli, brussels sprouts, panko and parmesan to a large mixing bowl. Drizzle with 1 tbsp of olive oil and season generously with salt and pepper. Mix to combine.
- Spread the vegetables over a parchment-lined baking sheet and transfer to the oven. Roast until deeply golden brown and the vegetables are tender but still crisp – about 20 minutes. Serve immediately.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
And that’s all there is to these easy roasted brassicas! Go ahead and serve them immediately – they’re best served hot.
Are you after some roasted broccoli and brussels sprouts? Have any questions about this recipe? Let me know in the comments!
