20-Minute Roasted Asparagus and Mushrooms
This recipe for Roasted Asparagus and Mushrooms is simple and comes together in just 20 minutes, celebrating the naturally delicious flavors of your vegetables.
Equipment
Ingredients
Roasted Asparagus and Mushrooms
- 1 pound asparagus
- 8 ounces baby bella or white button mushrooms
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Optional Flavor Boosters
- 2 teaspoons lemon juice
- 2 cloves garlic, minced
- ½ teaspoon garlic or onion powder
- ¼ teaspoon crushed red pepper
- 1 tablespoon Parmesan cheese, grated or shaved or Nutritional Yeast
- 2 tablespoons butter dairy or plant-based
- 2 tablespoon finishing oil like toasted sesame, truffle, or chili oil
Instructions
- Preheat your oven to 425°F.
- Prep your vegetables by snapping off the "woody" ends of the asparagus and slice the mushrooms longways into 3-5 thin pieces.1 pound asparagus, 8 ounces baby bella or white button mushrooms
- To a large 18 x 26-inch baking sheet, add your prepared mushrooms and asparagus. Add the olive oil, salt, and pepper, and toss to coat. If you're adding any optional toppings, add them now, too (except for Parmesan cheese or finishing oil—add those at the end!). Then, spread the vegetables out in a single layer.2 tablespoons extra-virgin olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper, 2 teaspoons lemon juice, 2 cloves garlic, minced, ½ teaspoon garlic or onion powder, ¼ teaspoon crushed red pepper, 2 tablespoons butter
- Roast for 15-20 minutes until tender with crispy edges. Serve hot!2 tablespoon finishing oil, 1 tablespoon Parmesan cheese, grated or shaved
Notes
- The asparagus tips can be composted or used to make your own vegetable broth!
- If you want more healthy veggie side dishes, check out this list of Best Roasted Vegetables.