Mushroom Asparagus Roasted with Onion

Mushroom Asparagus Roasted with Onion on a sheet pan

Mushroom Asparagus Roasted with Onion

This easy sheet pan side features lemon juice and olive oil
Prep Time 10 mins
Cook Time 30 mins
Course dinner, Side Dish, vegetable
Cuisine Gluten-Free, paleo, Vegan, Vegetarian
Servings 4

Ingredients
  

  • 1 lb Asparagus
  • 6 oz Baby portobella mushroom sliced
  • 1 tbsp Extra virgin olive oil
  • 1 lemon juiced
  • Parchment paper

Instructions
 

  • Pre-heat the oven to 425 degress Fahrenheit
  • Take a baking sheet and line with partchmen paper
  • Wash, dry, and cut the asparagus into small pieces set aside
  • Peel and dice the onion and set aside
  • Slice the mushrooms and set aside
  • Place the asparagus, mushrooms, and onion into a medum bowl
  • Top with olive oil and lemon juice
  • Mix until the vegetables are evenly covered
  • Place the vegetable mixture on the baking sheet
  • Bake for 25 to 30 minutes or until vegetables are crispy

Notes

If you don’t feel like slicing mushrooms you can get pre-sliced mushrooms at the grocery store
Keyword 30 minute meal, baked vegetables, roasted
Tried this recipe?Let us know how it was!

1 thought on “Mushroom Asparagus Roasted with Onion”

  1. Pingback: Are You Getting Too Folic Acid In Your Diet?

Comments are closed.

Scroll to Top