If you are looking for an easy side dish that combines the earthy flavor of asparagus and mushrooms then this roasted asparagus and mushrooms side dish, seasoned with fresh thyme and veggie broth concentrate is a delightful addition to any meal. It's quick, easy to make, and packed with nutrition. Whether you're a seasoned chef or a kitchen novice, this asparagus and mushrooms recipe will surely impress your taste buds.
❤️ Why you'll love it
Easy side dish: easy to make and is the perfect side to any of your favorite proteins.
Low carb: Naturally low carb, this veggie side has 2 grams dietary fiber per serving and just 2 net g carbohydrate.
Simple ingredients: made with just 4 ingredients, this delicious side dish has excellent flavor!
🥘 Ingredients
Fresh asparagus: woody ends removed and cut
White button mushrooms: cleaned and quartered
Fresh thyme
Extra virgin olive oil
Better than Bouillon Vegetable Broth Concentrate
Fresh lemon
🔪 Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, toss prepared asparagus and mushrooms with olive oil, and fresh thyme.
- Transfer vegetable mixture to a large baking sheet and spread mixture out in to an single layer.
- Roast asparagus and mushroom mixture for 15-20 minutes or until mushrooms have lost their water and asparagus is tender.
- In a small bowl, mix together the better than bouillon broth concentrate with 1 tablespoon hot water. Drizzle broth mixture over top of roasted veggies and stir to coat.
- Transfer mixture to a serving platter add a squeeze of lemon juice, sprinkle of lemon zest (if desired) and serve.
🥄 Equipment
Mixing bowls: you will need a small and large bowl.
Large rimmed baking sheet: choose a baking sheet with a rim to prevent juices from the veggies running into the oven.
Flathead wooden spatula: a wooden spatula is heat resistant and the flat head makes it easy to stir the veggies on the baking sheet.
Sharp knife: used to cut the veggies, use a non-serrated sharp knife for best results.
Wooden cutting board: for quartering mushrooms and cutting asparagus.
Paper towels: these help clean the mushrooms and remove any dirt and debris.
🥫Storage
Refrigerate: store any leftover asparagus and mushrooms in an airtight container up to 4 days.
Reheat: warm veggie mixture in the microwave or on the stove top over low heat until warmed through.
📖 Variations
- Sprinkle the top with grated parmesan cheese to add a cheesy flavor to the vegetables.
- For added flavor add ½ teaspoon each garlic powder and onion powder to the veggies before roasting.
💭 Tips
- To prepare the asparagus, hold the spear in one hand and bend the woody end with the other hand until the spear snaps in half. This ensures any of the tough parts of the asparagus stalk are removed. Use a knife to cut the asparagus into bite sized pieces.
- If the mushrooms seem to be coated with a lot of dirt and debris, give them a quick rinse under cold water; then wipe clean with a paper towel.
📚 Related Recipes
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Russian Mushroom Potato Soup is perfect for soup season with it's creamy comfort!
Vegetarian Stuffed Mushrooms make a great party appetizer or side dish for the main meal.
🍽 Serve with..
Serve Roasted Asparagus and Mushrooms as a side dish to any meal. This is a very nice side for holiday tables and especially great during asparagus season.
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📖 Recipe
Roasted Asparagus and Mushrooms
Equipment
- Flathead wooden spatula
- Wooden utting board
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Ingredients
- 1 pound asparagus , cleaned and trimmed
- 8 ounces button mushrooms , cleaned and sliced
- 2 sprigs fresh thyme
- 2 tablespoons extra virgin olive oil
- 1 teaspoon better than bouillon
- 1 tablespoon hot water
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, toss prepared asparagus and mushrooms with olive oil, and fresh thyme.
- Transfer vegetable mixture to a large baking sheet and spread mixture out in to an single layer.
- Roast asparagus and mushroom mixture for 15-20 minutes or until mushrooms have lost their water and asparagus is tender.
- In a small bowl, mix together the better than bouillon broth concentrate with 1 tablespoon hot water. Drizzle broth mixture over top of roasted veggies and stir to coat.
- Transfer mixture to a serving platter add a squeeze of lemon juice, sprinkle of lemon zest (if desired) and serve.
ruth ann scott says
what temp?
Shelby says
I would roast at 350 degrees.
Peggy Clyde says
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.
Coleens Recipes says
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.
claudia lamascolo says
I love the photo just perfect! Happy Thanksgiving.. love the print option looks great too!