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I love making easy, not time-consuming meals that can be enjoyed the day after as well 🙂 This vegan oven-roasted asparagus and Brussel sprouts meal is one of them. If you haven’t read my last post yet, I am challenging myself to get back in shape but July and this is a perfectly healthy and nutritional meal to make.
Vegan Oven-Roasted Asparagus with Brussels Sprouts
It is as easy as to washing the veggies of your choice, cutting cut them into desired shapes, and throwing them into the oven 🙂 And this meal is loaded with vitamins, iron, calcium, protein, and fiber!
What you will need
I have here: asparagus, Brussels sprouts, daikon, onions, and the garlic head. Don’t be afraid of having the whole garlic head there. Garlic has a wonderful ability to get a sweet taste when cooked. It also lacks the garlic-y smell when cooked but still retains the valuable vitamins and nutritional benefits. Who doesn’t want that health benefit?
As always, you can substitute daikon for rutabaga or turnips in case you don’t have any at home at that moment. Or simply have just asparagus and Brussel sprouts as the name of the recipe is calling for.
However, I highly recommend keeping onions and garlic as, trust me, they are so good in this recipe!
Heat the oven to 375F.
Spread the cut veggies on the baking sheet covered with aluminum foil. Brush the veggies with the oil-herbs mix and place the baking sheet into the oven for 20 – 30 minutes.
In 20 minutes, check the veggies for the desired tenderness. We like ours crunchy but if you want them on a softer side, feel free to bake them for up to 10 more minutes.
Try to not overdo them unless you are aiming for the mashed asparagus meal 😉
This is a beauty of the baked vegetables that you don’t have to make sure they are properly cooked. On the contrary, you may want to keep them a bit on the uncooked side to keep the vitamins in 😉
Sprinkle the nutritional yeast for a hint of cheese-y taste if desired and voila!
This is as easy as that!
Just imagine coming back home from work and having a meal ready in 30 – 40 min with the majority of this time is doing nothing else but waiting 🙂
Seriously, you spend 10 minutes (the most) prepping the vegetables and then you have about 20 minutes to read/play with your kids/take a shower/do-whatever-you-want-to-do until the dinner is ready!
To save you even more time, you could pre-mix the oil with herbs on the weekend and use it multiple times during the week.
Looking for more time-saving tips and ideas?
Just let me know in the comments what your biggest trouble that prevents you to eat healthy, and I will try to answer your questions. Believe me, there are so many ways to help and make our daily/weekly routines more enjoyable.
You can start by downloading my weekly meal planner and subscribing to my newsletter for more inspiring ideas and tips 😉
Also, if you haven’t yet, check out my last blog post where I share my goals for this year to stay healthy and fit? Are you up for the weight loss and healthy eating challenge? I will be happy to have you on board!
- 1 lbs fresh asparagus ~450 g
- 1 lbs Brussels sprouts ~450 g
- 2 medium-size onions
- 1 - 2 head garlic
- .5 lbs daikon ~200 g
- 1/4 cup vegetable oil we use sunflower oil
- 1 tsp herbs (oregano, basilic, thyme)
- salt and pepper to taste
Pre-heat the oven to 375F (190C).
Cut daikon and onions into desired shapes and Brussel sprouts in halves. Spread the vegetables on the baking sheet and brush with the mix of oil and herbs. Add salt and pepper to taste.
Bake in the oven for about 20 minutes and check for the desired tenderness. Bake for up to 10 more minutes if needed.