Roasted Asparagus and Mushrooms with Balsamic Vinegar
This Roasted Asparagus and Mushrooms with Balsamic Vinegar is full of flavor and healthy too! You'll be happy to know that it is vegan, vegetarian, gluten free, and also a great low carb side dish.
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
- 20 spears asparagus
- 1 pint bella mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon avocado oil
- 1 teaspoon balsamic vinegar optional
Preheat oven to 425 degrees F.
Wash and trim the asparagus - remove the woody ends.
Wash the mushrooms and then cut into quarters.
Place the asparagus and mushrooms onto a baking sheet.
Season the veggies with the spices and oil making sure it's all coated.
Place into the preheated oven for 15 minutes.
Remove from the oven and plate.
Finish with a splash of balsamic vinegar and enjoy!
Don't like balsamic vinegar? Try lemon juice or lemon zest.
Calories: 51kcal | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Sodium: 397mg | Potassium: 720mg | Fiber: 1g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 0.4mg | Calcium: 28mg | Iron: 0.8mg