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Close Up Of Roasted Asparagus and Mushrooms
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Roasted Asparagus and Mushrooms

Mathea Ford, RDN, LD, MBA
Course: Side Dish
Cuisine: American, Mediterranean
Diet: Diabetic, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 179kcal
Author: Mathea Ford, RDN, LD, MBA
Enjoy a quick and easy dish of roasted vegetables by tossing asparagus and mushrooms with olive oil, garlic, black pepper, and a touch of Texas twist spice. Simply roast for 10-15 minutes at 400°F for a tender and flavorful side.
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Equipment

Ingredients

  • 2 cups asparagus trimmed and cut into 2 in long pieces
  • 1.5 cups white mushrooms sliced or quartered
  • 2 tablespoon olive oil
  • 2 tablespoon minced garlic
  • ¼ teaspoon black pepper
  • ½ teaspoon Texas twist spice

Instructions

  • Preheat oven to 400'F.
  • Wash and prepare the vegetables. Cut off the tough / woody ends of the asparagus and trim into 2 in long pieces. Rinse mushrooms and slice or quarter.
  • Add asparagus and mushrooms to a bowl. Drizzle olive oil on top and add garlic, pepper, and Texas twist spices. Toss to coat.
  • Add mixture to a sheet pan lined with parchment paper, and roast for 10-15 minutes until vegetables are tender and nicely browned.

Nutrition

Calories: 179kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 13mg | Potassium: 535mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1015IU | Vitamin C: 12mg | Vitamin D: 0.1µg | Calcium: 50mg | Iron: 3mg | Phosphorus: 144mg
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