I’m always looking for simple side dishes (that pretty much cook themselves). Because of this, as I have mentioned before – I love roasted vegetables of any kind! With Brussels Sprouts and asparagus right up top of my list.
I was happy to run across a recipe that adds a little different twist to normal roasted asparagus due to the addition of mushrooms and a little soy sauce.
Great way to switch it up!
Roasted Asparagus and Mushrooms
- 1 tablespoon olive oil
- ½ teaspoon freshly ground black pepper
- ½ teaspoon coarse salt
- 12 ounces asparagus, trimmed
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4 ounces shiitake (or any mushroom blend besides white button) mushroom caps, sliced
-
1½ teaspoons lower-sodium soy sauce
Preheat oven to 425°. Combine olive oil, pepper, asparagus, and mushrooms on a foil-lined baking sheet; toss to coat. Bake at 425° for 12 minutes or until the asparagus is crisp-tender. Drizzle with soy sauce.
-abp
Poore Amy 