These vegetables are roasted with olive oil, balsamic vinegar, seasoning, and plenty of herbs for a simple, flavorful side dish you’ll want to serve again and again.
Update: This recipe was originally published in 2018 and has been republished with new photos and updated instructions.
I’m rolling out more easy dinners—sheet pan meals, skillets, and slow cooker recipes—so I wanted to share a simple, no-fuss side dish while I’m at it. If you prefer vegetables with texture and flavor rather than mushy, steamed bites, this herb roasted Brussels sprouts and broccoli recipe is for you.
I love vegetables and can happily build a whole meal around them. Rather than steaming, roasting concentrates flavor and creates bright, crisp edges that make vegetables truly satisfying. These herb roasted Brussels sprouts and broccoli develop caramelized, crispy bits while staying tender inside.
You’ll need just a handful of ingredients (full amounts are in the recipe card below):
- Brussels sprouts
- Broccoli
- Olive oil
- Balsamic vinegar
- Dried crushed rosemary, thyme, and basil
- Salt, garlic powder, onion powder, and black pepper
The method is straightforward: trim and halve the sprouts, cut any large broccoli florets, spread everything on a sheet pan in a single layer, drizzle with oil and balsamic, sprinkle the herbs and seasonings, and roast at a high temperature for about 20 minutes. The prep is minimal and the oven does the work—perfect for busy weeknights.
This side dish yields crisp, browned edges and bright, tender centers. It pairs well with roasted chicken, grilled fish, pasta, or as part of a vegetarian plate. The balsamic vinegar adds a subtle sweetness and depth that complements the roasted vegetables and herbs.
How to get perfectly crispy roasted veggies
- Use fresh vegetables rather than frozen for the best texture.
- Choose a large sheet pan so you can spread the vegetables in a single layer. Avoid overcrowding so they brown rather than steam.
- Cut larger pieces in half so everything cooks evenly.
- Don’t skimp on the olive oil; it promotes browning and flavor.
- Roast at a high temperature—around 425°F (220°C)—to encourage caramelization.
Can you use different herbs?
Yes. Dried parsley or oregano work well if you prefer them, and fresh herbs can be added after roasting for a bright finish.
Can you use other vegetables?
Absolutely. Swap the Brussels sprouts or broccoli for vegetables that cook in a similar amount of time, such as fresh green beans or carrot sticks (cut into similar-sized pieces).
Can you roast frozen vegetables?
Start with fresh vegetables for the best texture. Roasting frozen vegetables often yields a softer, less crispy result because the extra moisture prevents proper browning.
More side dishes like this:
- Easy roasted broccoli
- Spicy roasted broccoli
- Roasted ranch vegetables
- Maple roasted vegetables
- Roasted Brussels sprouts
Herb Roasted Brussels Sprouts & Broccoli
These vegetables are roasted with olive oil, balsamic vinegar, herbs, and seasonings for a simple side dish full of flavor and texture.
Ingredients
- 1 lb fresh Brussels sprouts, trimmed and halved
- 1 lb fresh broccoli, cut into florets (slice large florets in half)
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried crushed rosemary
- 1 tsp dried thyme
- 1 tsp dried basil
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Trim the base of each Brussels sprout and remove any loose or discolored outer leaves. Slice each sprout in half, then place them on a large sheet pan in a single layer.
- Cut larger broccoli florets in half so they are similar in size to the Brussels sprouts. Add the broccoli to the sheet pan, keeping everything in a single layer with space between pieces.
- Drizzle the olive oil and balsamic vinegar evenly over the vegetables.
- Sprinkle the dried rosemary, thyme, basil, salt, garlic powder, onion powder, and black pepper over the vegetables.
- Use a spatula or your hands to toss the vegetables so they are evenly coated with oil, vinegar, and seasonings. Spread them out so they touch the pan and have room to brown.
- Bake for about 20 minutes, or until the vegetables are tender and have golden, crispy edges. If you prefer more browning, roast an additional 3–5 minutes, watching carefully to avoid burning.
- Serve hot as a side dish. Optionally finish with a squeeze of lemon juice or a sprinkle of grated Parmesan for extra brightness.
Nutrition
Calories: 145 kcal, Carbohydrates: 13 g, Protein: 5 g, Fat: 10 g, Saturated Fat: 1 g, Sodium: 337 mg, Potassium: 539 mg, Fiber: 5 g, Sugar: 4 g, Vitamin A: 1041 IU, Vitamin C: 132 mg, Calcium: 73 mg, Iron: 2 mg.
Nutrition information is automatically calculated and should be used as an approximation.