If you're ready to give your veggies the spotlight, this Roasted Broccoli and Asparagus Recipe is the way to go! Bright lemon, crispy shallots, and tender roasted veggies take an everyday side dish and make it holiday-worthy.
It's simple enough for weeknights but elegant enough to sit right next to the turkey or roast beef on a special occasion.
Jump to:
What makes this recipe irresistible
This isn't just another pan of roasted veggies! The roasted lemon infuses everything with a sweet, citrusy flavor that's completely different from squeezing on fresh juice. The broccoli and asparagus caramelize in the oven until they're tender and just a little crisp at the edges. Then comes the fun part-crispy shallots! They add crunch, richness, and a touch of indulgence that takes this recipe over the top.
If you're looking for a recipe that's easy, bright, and downright crave-worthy, this dish is guaranteed to bowl over your guests! See how I did that? 🤣
Ingredients
Please refer to the printable recipe card below for the exact measurements for this recipe.
Roasted Broccoli and Asparagus with Crispy Shallots
Ingredients
- 1 pound fresh broccoli florets
- 1 pound fresh asparagus trimmed
- 3 tablespoons olive oil divided
- 1 ½ teaspoons lemon pepper seasoning (I recommend using a salt-free lemon pepper seasoning so you can control the salt.)
- 1 teaspoon kosher salt
- 1 large lemon halved
- 2 medium shallots thinly sliced into rings
- 1 tablespoon cornstarch
- ½ cup vegetable oil for frying the shallots
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Spread broccoli and asparagus on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with lemon pepper and salt, and toss to coat. Nestle the lemon halves cut-side down on the baking sheet.
- Roast for 15-18 minutes, stirring once halfway through, until the vegetables are tender-crisp and lightly charred, and the lemon is caramelized.
- Heat ½ cup vegetable oil in a small skillet over medium heat. Add shallot rings, shaking off excess cornstarch and fry in the oil. Stir often, and fry until golden brown and crispy, about 4-5 minutes. You may need to fry them in batches, depending on the size of your pan. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt immediately when they are removed from oil.
- When the broccoli and asparagus are done, drizzle with the remaining tablespoon of olive oil. Squeeze the roasted lemon halves over the vegetables and toss gently.
- Transfer to a serving platter, sprinkle with crispy shallots, and enjoy!
Nutrition
Love this recipe? Join the free membership group!
Frequently asked questions (FAQ's)
Nope, fresh is the way to go. You'll definitely want to use fresh vegetables.
Yes! Just use two sheet pans so the vegetables roast evenly. Swap the pans halfway through baking for the best results.
Deb's top tip
Roasting the lemon transforms it into a sweet, citrusy flavor bomb. Don't skip it, the roasted lemon juice really sets this dish apart!
Related recipes
If you love holiday-worthy veggie sides, try my Roasted Broccoli and Asparagus cousin recipes like Air Fryer Brussels Sprouts, Buttered Rutabagas, or my Pan Roasted Vegetables for something cozy. Each one is simple, flavorful, and sure to make your dinner table shine.
Serving suggestions
Of course this is perfect for Sunday supper or a weeknight meal, but I think this recipe has Thanksgiving Dinner written all over it, don't you think? So serve this up with Roasted Turkey, Prime Rib or this Slow Cooker Ham Recipe.
Wrapping it up
Whether you're looking for a side that wows on Thanksgiving or a fresh and easy veggie for Tuesday night, this Roasted Broccoli and Asparagus with Crispy Shallots is the answer!
Give it a try and let me know in the comments if the roasted lemon and crispy shallots had your guests coming back for seconds-I bet they will!
Leave a Reply