Roasted Broccoli and Asparagus

Prep: 5

Cook: 25

Total: 30

Servings: 4 servings

Calories: 138 kcal

Roasted Broccoli and Asparagus, an easy baked vegetable side dish or topping for salads or bowls. Only 5 ingredients and 30 minutes!

Kristina Todini, RDN

Prep oven and vegetables: Preheat oven to 400 degrees (200 C). Wash broccoli, then cut the florets from the thick stems. Wash asparagus, then snap the top part of the stalk from the hard stem. Then cut into 2” inch pieces.
Roast vegetables: Arrange the cut asparagus and broccoli florets on a roasting pan. Drizzle the with olive oil, then toss until evenly coated. Top with sliced garlic, salt, and pepper. Roast in preheated oven for 25 minutes, or until browned. Stir halfway through cooking time.
Serve: Remove pan from oven, arrange asparagus and broccoli on a plate and serve immediately as a side dish; or let cool and use as a topping for salads or bowls.

Tools needed: sheet pan, knife set, cutting board
Plan ahead: Wash and cut the broccoli and potatoes up to three days before cooking. If using as a topping for salads or bowls, roast vegetables ahead of time and then store.
Storage: Store leftover vegetables in an airtight container in the refrigerator for 3-4 days. Freezing and reheating is not recommended.
Nutrition notes: Nutrition information is estimated for only ingredients in the recipe and does not include additional spices or flavorings. This dish is a good source of fiber, vitamin A, vitamin C, and potassium.