cooking homemade meals

Roasted Asparagus and Mushrooms

Roasted Asparagus and Mushrooms


I love asparagus. I love mushrooms. Add in a few onions and seasonings and you have a dish that is full of flavor and complements almost any meal.

The key to this recipe is the Ziploc bag. After prepping the vegetables, throw everything in a Ziploc bag to turn the seasonings throughout the vegetables. It's also less messy than mixing by hand in a bowl.


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Ingredients / Directions:     Printable PDF

  • 1 pound Asparagus, ends trimmed
  • 1 8-ounce package Mushrooms, sliced
  • 2 Garlic Cloves, minced
  • 1/2 medium Onion, chopped
  • 2 Tablespoons Olive Oil
  • Kosher Salt and Pepper
  • Large Ziploc bag
  • Preheat oven to 425 degrees. While oven is preheating, prep the vegetables. Rinse the asparagus and cut into 2-inch pieces.
  • Place asparagus, sliced mushrooms, minced garlic, and chopped onion in a large ziploc bag. Add two tablespoons of olive oil to the bag and a few shakes of kosher salt and pepper. Mix together.
  • Line a cookie sheet with aluminum foil and spray with non-stick cooking spray. Spread the vegetables evenly on to the cookie sheet. Bake for 15-20 minutes, stirring once after 10 minutes of cooking.


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