If you’re looking for an easy vegan side dish, try making roasted asparagus and mushrooms. The recipe takes less than 30 minutes to prepare, making it ideal for busy weekday nights.
Plus, you can’t beat the health benefits of asparagus and mushrooms. Both ingredients are teeming with fiber, antioxidants, and essential vitamins.
The earthy flavor of roasted asparagus pairs well with the umami notes of mushrooms, too.
Pair the dish with our hearty vegan chickpea meatloaf or vegan pot pie with puff pastry. Or for something even simpler, serve it with your favorite protein and pasta or rice.
Table of Contents
Key Ingredients
- Asparagus. Before starting the recipe, trim off the woody stems and cut the stalks into 2-inch pieces. It’s not necessary to blanch asparagus before roasting — but if you’d like to do so, simply boil the asparagus in water for 3-4 minutes, then place it in an ice water bath.
- Mushrooms. Feel free to use your favorite type of mushrooms. For our recipe, we used baby bella mushrooms.
- Garlic powder. Garlic powder complements the earthy flavor of both asparagus and mushrooms.
How to Make Roasted Asparagus and Mushrooms
This easy side dish comes together in just 30 minutes. For the full ingredients list and step-by-step tutorial, see the recipe card at the bottom of this post.
1. Preheat the oven to 400° F and line a baking sheet with parchment paper. In a large bowl, combine the asparagus, mushrooms, garlic powder, salt, ground black pepper, and oil. Toss until the asparagus and mushrooms are completely coated.
2. Spread the asparagus and mushrooms on the baking sheet.
3. Roast for 15-20 minutes, tossing once halfway.
4. Transfer to plates and serve immediately.
Recipe Tips, Variations, and Substitutions
- Avoid overcooking. If your asparagus is mushy, it means it was overcooked. You can avoid this by checking the asparagus around the 12-15 minute mark. Remove the vegetables from the oven as soon as the asparagus is bright green and the tips are slightly charred.
- Try different seasonings. Feel free to switch up the seasonings based on your overall meal. Tasty examples include onion powder, dried rosemary, red chili flakes, and lemon zest.
- Use fresh garlic. Instead of garlic powder, try this recipe with minced fresh garlic. You’ll need 2 or 3 cloves.
How Do You Store Roasted Asparagus and Mushrooms?
Refrigerate leftovers in an airtight container. For the best quality, enjoy it as soon as possible, within 2-3 days.
Serving Suggestions
- Mashed potatoes — Use it as a topping for classic mashed potatoes
- Lemon vinaigrette — Drizzle with a bright and tangy vinaigrette
- Vegan feta cheese — Top with tangy tofu-based vegan feta cheese
Roasted Asparagus and Mushrooms
Ingredients
- 1 pound asparagus cut into 2-inch pieces
- 8 ounces mushrooms sliced
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- In a large bowl, combine the asparagus, mushrooms, garlic powder, salt, ground black pepper, and oil. Toss until the asparagus and mushrooms are completely coated.
- Spread the asparagus and mushrooms on the baking sheet. Roast for 15-20 minutes, tossing once halfway. Serve immediately.
Notes
- When preparing the asparagus, trim and discard the woody ends.
- Feel free to switch up the seasonings based on your overall meal. Tasty examples include onion powder, dried rosemary, red chili flakes, and lemon zest.
- Instead of garlic powder, try this recipe with minced fresh garlic. You’ll need 2 or 3 cloves.
- If your asparagus is mushy, it means it was overcooked. You can avoid this by checking the asparagus around the 12-15 minute mark. Remove the vegetables from the oven as soon as the asparagus is bright green and the tips are slightly charred.
- Refrigerate leftovers in an airtight container. For the best quality, enjoy it as soon as possible, within 2-3 days.
Recommended Tools & Products
Nutrition
About the Author
Kirsten Nunez
Contributing Writer
Kirsten is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating and photographing vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.
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was really good I only left it for 10 minutes and used the red flakes and black pepper
very good I left mine for 10 minutes and di diced garlic amd red cjo;o f;ales with a little lemonjuice and blasack pepper twas very goods