Roasted Asparagus and Mushrooms
Roasted Asparagus and Mushrooms, a simple and tasty roasted vegetables combination side dish. Only 5 ingredients and 30 minutes!
Ingredients
- 1 pound mushrooms any kind
- 1 bunch asparagus about 1 pound
- 2 cloves garlic thinly sliced
- 2 tablespoons olive oil
- 1 pinch salt and pepper
Instructions
- Prep oven and vegetables: Preheat oven to 400 degrees (200 C). Wash asparagus, then remove the hard part of the stems and cut into 1 inch pieces. Wash mushrooms, then slice into thin slices (though you can roast them whole as well, if desired).
- Roast vegetables: Arrange the cut mushrooms and asparagus on a roasting pan. Drizzle the with olive oil, then toss until evenly coated. Top with sliced garlic, salt, and pepper. Roast in preheated oven for 25 minutes, or until browned. Stir halfway through cooking time.
- Serve: Remove pan from oven, arrange mushrooms and asparagus on a plate and serve immediately as a side dish; or let cool and use as a topping for salads or bowls.
Notes
- Tools needed: sheet pan, knife set, cutting board
- Plan ahead: Wash and cut the asparagus and potatoes up to three days before cooking. If using as a topping for salads or bowls, roast vegetables ahead of time and then store.
- Storage: Store leftover vegetables in an airtight container in the refrigerator for 3-4 days. Freezing and reheating is not recommended.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe and does not include additional spices or flavorings. This dish is a good source of fiber, vitamin A, vitamin C, and potassium.
Nutrition
Serving: 1servingCalories: 112kcalCarbohydrates: 9gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 13mgPotassium: 594mgFiber: 4gSugar: 4gVitamin A: 851IUVitamin C: 9mgCalcium: 33mgIron: 3mg
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