Roasted Broccoli and Asparagus with Crispy Shallots

This simple side dish pairs with most any main dish and will help make your meal extra special!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 22

Total Time 32

Servings servings

Calories 115kcal

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

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!