Description
This roasted asparagus with zucchini and squash is a flavorful, fuss-free side dish made with garlic, rosemary, and parsley. Golden, tender, and crisped to perfection, it’s a healthy, colorful addition to any meal—and ready with just 10 minutes of prep.
Ingredients
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1 pound (450g) asparagus, trimmed and cut into 2–3 inch pieces
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2 medium zucchinis, sliced into half-moons
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2 yellow squashes, sliced into half-moons
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3 garlic cloves, minced
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6 button mushrooms, sliced
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2 tbsp fresh rosemary, chopped
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2 tbsp dried parsley
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2 tbsp olive oil
Instructions
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Preheat oven to 400°F (200°C).
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Prepare vegetables: trim asparagus, slice zucchini, squash, and mushrooms.
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In a large bowl, toss all vegetables with garlic, rosemary, parsley, and olive oil.
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Spread mixture evenly on a baking sheet lined with parchment or foil.
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Roast for 30–40 minutes, stirring halfway through, until golden and tender.
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Serve warm as a side or mix into bowls, tacos, or salads.
Notes
Avoid overcrowding the pan to ensure proper roasting.
Add red pepper flakes for a subtle kick.
For more caramelization, use a dark metal sheet.
Tastes great warm, room temp, or cold in wraps and bowls.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American