Roasted Asparagus and Mushrooms
It is the best, easy, quick and delicious spring side dish ever. This is a one-pan, no-mess dish that it is suitable for most diets including low-carb, vegan, paleo, keto, dairy-free, and gluten-free.
Servings 4 people
Prepare Asparagus before Roasting
Snap them. Where they break, they break. You can't really snap them at the wrong place. They break where the asparagus gets woody and hard. Discard the bottom or use them in veggie stock. Peel the ends if needed. If the end of the asparagus is still thick after snapping, you can peel the bottom inch or two with a vegetable peeler. Ready for roasting!
Roasting Asparagus and Mushrooms
First, line your sheet pan with parchment paper and spread the prepared asparagus in a single layer.
Drizzle with 1 Tbsp olive oil, salt, pepper, garlic powder, and nutritional yeast.
Wash and mix mushrooms with 1 Tbsp olive oil, salt, and pepper in a separate bowl and arrange them in between the asparagus.
Roast them in the oven on 430 Fahrenheit (220 degrees Celcius) for 10-15 minutes depending on the size of the mushrooms and the thickness of the asparagus. Both the asparagus and the mushrooms should be tender if you pierce them with a fork and lightly brownish.
- We always wash the dirt off the mushrooms.
- If the mushrooms are small enough, you can roast them whole.
- Mushrooms have a lot of moisture, so we recommend using a fan oven. If you don't have one, open the oven time to time or place a wooden spatula behind the door to keep it slightly open for the entire time. This way the moisture that turns into steam will leave the oven and the asparagus will roast and not cook.
- If you find any part of the asparagus not worth roasting, you can always use them to make veggie stock.
Serving: 1person | Calories: 45kcal | Carbohydrates: 8.5g | Protein: 4.3g | Fat: 0.6g | Sodium: 19mg | Potassium: 502.5mg | Fiber: 3.9g | Sugar: 3.1g | Vitamin A: 2700IU | Vitamin C: 13.4mg | Calcium: 32mg | Iron: 2.2mg