Roasted Asparagus and Mushrooms make the perfect holiday side dish! Full of flavor, the earthy mushrooms and crisp tender asparagus will be a hit this holiday season!
Roasted Asparagus and Mushrooms

I love the earthy tastes of mushrooms and asparagus.  Put them together and roast them in the oven, and you have an awesome side dish for Thanksgiving!  Mushrooms have always been a favorite of mine.  Asparagus was not a favorite until I became an adult.  Probably because all I ever had for asparagus as a kid was the canned mushy stuff!

This month, one recipe we are making as part of the Allrecipes Allstar Program is Quick and Flavorful Vegetables.  This recipe calls for the new Swanson Flavor Boost packet to be stirred into your vegetables once they are cooked.  If you haven’t tried this product, I am happy to inform you that it is worth the $1.99 you pay for the box.  I will definitely keep spares of the flavor booster around for future use!

Laura, Good Not Perfect:  Maple Glazed Carrots
Marion, Our Life Tastes Good:  Roasted Parmesan Garlic Cauliflower
Michele, Flavor Mosaic:  Oven Roasted Asparagus
Renee, Renee’s Kitchen Adventures:  Oven Roasted Brussels Sprouts with Maple Balsamic Glaze

Disclaimer  I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with received from advertiser are only used for experienced-based reviews on The Life and Love of Grumpy’s Honeybunch. The reviews, content and opinions expressed in this blog are purely the solely my own.
Roasted Asparagus and Mushrooms
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 6 servings
  • 1 lb Asparagus
  • 8 oz Button Mushrooms
  • 2 sprigs fresh thyme
  • 2 tablespoons Olive Oil
  • 2 packets Swanson Vegetable Flavor Boost Packets
  1. Clean and chop asparagus and mushrooms. To clean mushrooms, dampen a paper towel and brush dirt off. To prep asparagus, snap off tough ends of stalk. Rinse, pat dry, and chop into 1″ pieces. Quarter Mushrooms and place in roasting pan with asparagus, olive oil, and fresh thyme.
  2. Roast in oven 15-20 minutes or until mushrooms have lost their water and asparagus is tender.
  3. Remove from oven and stir in flavor packets. Serve.

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. claudia lamascolo November 19, 2012 at 12:03 pm - Reply

    I love the photo just perfect! Happy Thanksgiving.. love the print option looks great too!

  2. Coleens Recipes November 19, 2012 at 10:11 pm - Reply

    This look "holiday worthy" for sure. Our stores have the chicken and beef flavor boost, but I haven't seen the veggie one yet. I'll have to watch for it since this recipe is a real contender for this years menu. Thank you for sharing it.

  3. Peggy Clyde November 20, 2012 at 3:30 pm - Reply

    Asparagus and mushrooms are two of my favorite vegetables. This sounds like a great dish. Thanks for sharing. Happy Thanksgiving to you and your family.

  4. ruth ann scott November 23, 2016 at 2:27 pm - Reply

    what temp?

    • Shelby November 23, 2016 at 10:02 pm - Reply

      I would roast at 350 degrees.

  5. […] Because this baked red snapper is a breaded recipe, I recommend a simple vegetable side such as Roasted Asparagus with Mushrooms or Balsamic Browned Butter […]

  6. […] Roasted Asparagus and Mushrooms add a little color to your meal and is full of flavor. […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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