One Pan Roasted Green Veggies

This is a simple recipe for kids to help with preparing and seasoning the vegetables. Make sure all helpers wash their hands first!

Brussels sprouts and asparagus are both folate-rich foods.

The oven’s heat caramelizes the Brussels sprout’s leaves, turning them lacy and crisp while tenderizing their tough core. And that’s just with a basic sprinkling of salt and pepper! Looking for even more flavor? Try Balsamic Roasted Brussels Spouts.

Yield

3 Servings

Preparation time

20 minutes

Cooking time

40 minutes

Total time

1 hour

Ingredients

1 lb Brussels sprouts (rinsed with water and stalks trimmed )

1 bn asparagus (rinsed with water and stalks trimmed (about an inch from the bottom))

4 T olive oil

1 ds salt

1 ds pepper

1 ds garlic powder

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, toss the Brussels sprouts in 2 Tbsp olive oil, a pinch of salt, pepper, and garlic powder.
Pour the Brussels sprouts onto the baking sheet. Cook for about 20 minutes in the oven.
In the same bowl, toss the asparagus in the remaining 2 Tbsp olive oil, another pinch of salt, pepper, and garlic powder.
Remove the Brussels sprouts from the oven, toss and add the asparagus to the baking sheet. Put it back in the oven for about 15-20 minutes or until both the Brussels sprouts and the asparagus are fork-tender and the edges are a bit crispy.

Notes

Equipment you'll need:

Knife
Cutting board
Baking sheet
Mixing bowl
Measuring spoons
Spatula