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These vegetables are roasted with olive oil, balsamic vinegar, seasoning, and plenty of herbs for a simple side dish you’ll love.

Update: This recipe was originally published in 2018 and has been republished with all new photos and updated recipe instructions.

I’m currently working like a mad woman on some more easy dinner recipes for y’all. Lots of slow cooker, skillet, and sheet pan meals coming your way! But it’s been a bit since I’ve done a side dish so let’s knock one out, shall we?

Your girl (that’s me) loves veggies. I can make a complete meal out of them. But I am absolutely not a fan of just steaming them. That’s a hard pass. It just makes them so wilted and mushy. Absolutely not. I prefer to bring out the natural goodness of vegetables by roasting or sautéing.

These Herb Roasted Brussels Sprouts & Broccoli are little green wonders that get plenty of crispiness on the sides.

You into it? I’m really into it.

For this tasty side dish you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Brussels sprouts
  • Broccoli
  • Olive oil
  • Balsamic vinegar
  • Dried crushed rosemary
  • Dried thyme
  • Dried basil
  • A few seasonings

To make it, we’ll trim and halve our veggies. Then spread them on a 12 x 17 sheet pan. Drizzle with oil and balsamic vinegar. Add herbs and seasoning. Roast for 20 minutes.

I think my six year old could handle this if I’d let her handle a sharp knife. (I won’t.)

I have a feeling you’re really going to like this tasty side dish. The prep is minimal (just a little cutting) and the veggies roast quickly. This is perfect for weeknights when your schedule is especially busy!

How to get perfectly crispy roasted veggies

  • Use fresh veggies. Never frozen!
  • Choose a large sheet pan so you can spread vegetables in a single layer. I use a 12 x 17 for this recipe. Don’t ever pile veggies on top of each other. We want them to touch the bottom of the sheet pan.
  • Cut larger vegetables in half.
  • Don’t skimp on the olive oil.
  • Roast at a high temp. I like 425 degrees for vegetables!

Can you use different herbs?

Absolutely! Dried parsley or oregano would be excellent in this recipe.

Can you use any other vegetables?

Feel free to swap the brussels sprouts or broccoli for another vegetable that cooks in the same amount of time. Fresh green beans or carrots (cut into sticks) would work well.

Can you roast frozen veggies?

Don’t do it. I know somebody will tell you can. I’ve heard it and I’ve tried it. It just doesn’t work. Roasting frozen veggies results in a mushy texture that just makes me sad. The best part of roasted vegetables are those crispy pieces so start with fresh veggies.

More side dishes like this:

Easy Roasted Broccoli

Spicy Roasted Broccoli

Roasted Ranch Veggies

Maple Roasted Veggies

Roasted Brussels Sprouts

5 from 18 votes

Herb Roasted Brussels Sprouts & Broccoli

By Christina
These vegetables are roasted with olive oil, balsamic vinegar, seasoning, and plenty of herbs for a simple side dish you'll love.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 people


  • 1 lb fresh brussels sprouts
  • 1 lb fresh broccoli
  • 1/4 cup olive oil, extra virgin
  • 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
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  • Preheat oven to 425 degrees.
  • Trim the bottom of each brussels sprout and peel away the first layer of leaves. That’s where you usually see the dirt and any brown sprouts. Once this is done you’ll have beautiful little bright green sprouts. Slice each sprout in half and add them to your baking sheet in a single layer.
  • Slice any large broccoli florets in half. Leave smaller ones whole. Add them to baking sheet.
  • Drizzle olive oil and balsamic vinegar over veggies.
  • Sprinkle dried rosemary, dried thyme, dried basil, salt, garlic powder, onion powder, and pepper over veggies.
  • Use a spatula to stir vegetables so that they're all coated with the oil, vinegar, and seasoning. Spread in a single layer.
  • Bake for 20 minutes.


Calories: 145kcal, Carbohydrates: 13g, Protein: 5g, Fat: 10g, Saturated Fat: 1g, Sodium: 337mg, Potassium: 539mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1041IU, Vitamin C: 132mg, Calcium: 73mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Lindsey Dietz says:

    Yep! Bacon + Brussels sprouts = match made in heaven!

  2. Carol Little R.H. @studiobotanica says:

    I love roasting Brussels sprouts! I have never found a turkey bacon that I like, and would really like to locate your brand. I am in Canada. Will need to go to our local Whole Foods and hope it’s available here.(many things are not)
    Thanks for the tip.. Will check it out. Normally I use fresh Brussls sprouts and definitely balsamic vinegar and olive or coconut oil but I’ve not added in broccoli which also is a perfect pairing! I love roasting the outer layers of the sprouts and making ‘chips’… do you do that? I put them at one end of the pan so I can take them off early to avoid burnt chips!

    1. Christina says:

      The crispy outsides are my favorite!!

  3. Emily @ Recipes to Nourish says:

    So incredibly yummy! This would be something that I’d devour as my meal. My little side kick would probably be standing at the pan with me nibbling before I could even get it to a plate.

  4. ChihYu Smith says:

    I can taste the yummy flavor from here! Gorgeous photos as well ! YUM!!

  5. Anna says:

    YES! One of my favorite flavor combinations – bacon and brussels sprouts! Love this recipe!

  6. Jason says:

    Ohhh, that looks delicious! I’m definitely going to try it. Thanks!

  7. Shayna says:

    These are phenomenal. My husband teased me about the array of seasonings I had on the counter but quickly took back all jokes and asked me to add this side dish to our weekly rotation. So very flavorful and really takes these veggies to the next level. 

  8. KVC says:

    Delish!  I added sweet potatoes & zucchini for color & different texture. I also let it bake a little longer. It was quite a crowd pleaser.  Thank you!