Description
A delicious and healthy side dish of roasted asparagus and zucchini, perfect for any meal.
Ingredients
Scale
- 1 pound fresh asparagus
- 1 medium zucchini
- 4 cloves fresh garlic, minced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
- Juice of 1 lemon
Instructions
- Preheat oven to 425°F (220°C).
- Rinse the asparagus and zucchini; trim tough ends from asparagus and slice zucchini into half-moons about ½ inch thick.
- In a large bowl, toss asparagus and zucchini with olive oil, minced garlic, salt, pepper, and lemon juice until evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast for 15-20 minutes or until tender and slightly caramelized. Keep an eye for golden-brown edges.
- Serve immediately as a side dish or incorporate into salads or grain bowls.
Notes
- Make sure to not overcrowd the baking sheet to ensure even roasting.
- This dish can be easily adapted with other vegetables as well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg