Growing up with parents who converted to vegetarianism for the second half of my life, a side of vegetables became a staple in my home. One night we would have steamed vegetables, one night we would have them roasted, the next they would be pan-fried…. you get the gist! My favourite was always roasted vegetables and this particular combination of roasted asparagus and mushrooms is a match made in heaven!
Asparagus and mushrooms are each vegetables that, individually, are packed with so much flavour. But when you combine the two and add garlic in the mix, the flavour is impeccable. The freshness of the asparagus complements the earthy mushrooms beautifully.
Is it hard to make something so flavourful? Nope, not at all. I’m a big advocate on quick and easy recipes and this one is definitely easy. You simply prepare your vegetables, toss them in olive oil, season with salt and pepper, roast in the oven and wait for everything to cook. In the meantime, you can prepare chicken breast or salmon to go along with this dish. Whenever you can cook your main dish while your side dish is cooking in the oven is a huge plus for me!
Once roasted, open the oven and just take a whiff. Dooo itttt. The aromas that emanate the moment you take the roasting pan out of the oven is just a precursor to the flavours that you are about to taste in your mouth. YUM!
The perfect vegan side dish to any meal. Serve with chicken breast or salmon for a complete meal.
- 1 bunch of asparagus
- 5 large white mushrooms, sliced
- 1 tablespoon olive oil
- 1 clove of garlic, minced
- salt and pepper to taste
- Preheat oven to 350 F.
- Wash and prepare the vegetables. Cut off woody ends of the asparagus and cut into 2 inch pieces. Add to a medium-sized roasting pan.
- Slice mushrooms and add to pan.
- Add garlic, salt and pepper. Drizzle olive oil and toss to coat.
- Roast for 35 minutes.