Elevate your prime rib dinner to the next level with the perfect side dishes that will leave your guests raving! Imagine tender asparagus and crispy Brussels sprouts, roasted to perfection and bursting with flavor. These vibrant vegetables not only complement the rich, savory notes of prime rib but also add a delightful crunch to your plate. In just 40 minutes, you can whip up these mouthwatering sides that are sure to impress. Ready to discover the secrets to mastering these delicious accompaniments? Let’s dive into the recipe that will transform your dinner into an unforgettable feast!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound asparagus
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Prepare the vegetables by washing asparagus and Brussels sprouts thoroughly under cold running water. Pat dry with clean kitchen towels.
- Trim the woody ends from the asparagus by gently bending each spear until it naturally breaks at its natural point of tenderness.
- For Brussels sprouts, remove any yellowed or damaged outer leaves and trim the stem end, then cut larger sprouts in half to ensure even cooking.
- Preheat the oven to 425°F (218°C) to create a high-heat environment for roasting vegetables.
- Place asparagus and Brussels sprouts on a large rimmed baking sheet, ensuring they are spread in a single layer without overcrowding.
- Drizzle olive oil evenly over the vegetables, then season generously with salt and freshly ground black pepper.
- Use clean hands or tongs to toss the vegetables, making sure they are completely coated with oil and seasonings.
- Roast in the preheated oven for 25-30 minutes, turning once halfway through cooking to ensure even browning and caramelization.
- Check vegetables for doneness by testing with a fork - they should be tender and have crispy, slightly charred edges.
- Remove from oven and let rest for 2-3 minutes before transferring to a serving platter.
- Serve immediately alongside your prime rib, garnishing with additional fresh cracked pepper if desired.
Tips
- Select Fresh Vegetables: Choose bright green asparagus and firm Brussels sprouts for the best flavor and texture. Fresh produce will make a noticeable difference in your dish.
- Uniform Cutting: For even cooking, make sure to cut larger Brussels sprouts in half and trim the asparagus to similar lengths. This will help everything roast evenly.
- Don’t Overcrowd the Pan: Spread the vegetables out in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, preventing that delicious caramelization.
- Season Generously: Don’t be shy with the olive oil, salt, and pepper. A good coating will enhance the natural flavors of the vegetables and create a beautiful roasted finish.
- Check for Doneness: Keep an eye on your veggies in the oven. They should be tender with crispy, slightly charred edges. A fork should easily pierce through them when they’re ready.
- Rest Before Serving: Allow the roasted vegetables to rest for a few minutes after taking them out of the oven. This helps them retain their heat and flavor before serving.
- Garnish for Extra Flavor: Consider adding a sprinkle of fresh cracked pepper or a squeeze of lemon juice right before serving to brighten the dish and enhance the flavors.
Nutrition Facts
Calories: 123kcal
Carbohydrates: 12g
Protein: 5g
Fat: g
Saturated Fat: 1g
Cholesterol: 0mg
