Roasted Asparagus and Mushrooms
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!
Servings 6
Calories 66kcal
Equipment
- Flathead wooden spatula
- Wooden utting board
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.
Nutrition
Calories: 66kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.01mg | Sodium: 84mg | Potassium: 276mg | Fiber: 2g | Sugar: 2g | Vitamin A: 587IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 2mg | Net Carbohydrates: 2g
