Description
Savory roasted asparagus zucchini squash offer a delicious health boost Discover the perfect side dish for any meal today
Ingredients
Scale
- 1 bunch of asparagus
- 2 medium zucchinis
- 2 medium yellow squashes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Red pepper flakes, cherry tomatoes, thyme, rosemary
- Garnishes: Fresh basil, parmesan cheese, balsamic glaze
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the asparagus thoroughly, trim off the woody ends, and cut into 1-2 inch pieces.
- Slice the zucchinis and squashes into half-moon shapes, about ½ inch thick.
- In a large bowl, combine the chopped asparagus, zucchini, and squash. Drizzle with olive oil, sprinkle garlic powder, salt, and pepper, and toss until well-coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the oven and roast for 20-25 minutes, flipping halfway through until tender and slightly caramelized.
- Remove from the oven, add desired garnishes, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 150 calories
- Sugar: 3 grams
- Fat: 9 grams
- Carbohydrates: 15 grams
- Fiber: 5 grams
- Protein: 4 grams