“Life has got all those twists and turns. You’ve got to hold on tight and off you go.”~ Nicole Kidman

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
  • 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.




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