Name: Roast Asparagus with Red Potatoes and Mushroom
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 lb. asparagus, ends removed and cut in 2” pieces; 8oz. whole crimini mushrooms, quartered; 4 oz. small red potatoes, scrubbed and cut in 1” chunks; 1 tbsp. olive oil, divided; 1/4 cup pine nuts, toasted; 1 lemon; salt and pepper

Ingredients

Scale

1 lb. asparagus, ends removed and cut in 2” pieces
8oz. whole crimini mushrooms, quartered
4 oz. small red potatoes, scrubbed and cut in 1” chunks
1 tbsp. olive oil, divided
1/4 cup pine nuts, toasted
1 lemon
salt and pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 450 F. Line two large baking sheet with parchment paper. In a large bowl, toss potatoes and mushrooms in 1 tbsp. olive oil. Pour out onto the first baking sheet. Sprinkle with salt and pepper.
Lay the asparagus out on the second baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
Remove the asparagus from the oven after about 15-20 minutes or until just starting to get soft. Roast the potatoes and mushrooms another 20 minutes or until slightly browned, turning halfway through.
Toss cooked vegetables in a large bowl with pine nuts and lemon juice. Add salt and pepper to taste. Serve warm.