A light and flavourful side, roasted balsamic asparagus and mushrooms are perfect for any weeknight dinner or holiday dinner party.
The tangy flavour of the balsamic vinegar gives the roasted asparagus and mushrooms the perfect unified flavour.
You can never have enough ways to prepare your favourite veggies. Sometimes all you need is to add a little balsamic vinegar to add some bunch to the same old veggies.
We use just a little bit of balsamic in this recipe as the veggies really hold its flavour. Feel free to adjust to your liking. If you’re not sure whether or not you’ll enjoy this flavour combination leave the balsamic out until the end and simply drizzle a little over the top of the veggies.
Try roasted balsamic asparagus and mushrooms with your next holiday meal.
Preparing Roasted Balsamic Asparagus and Mushrooms
Ingredients
Asparagus: Garden asparagus is a perennial flowering plant whose young shoots are used as a vegetable. I
Mushrooms: Button mushrooms are immature fungi that come in two colours – white and brown. These mushrooms are one of the most popular mushrooms around the world and as such have many different names. Button white and cremini are the names I’ve come across most often here in Canada.
Garlic: Garlic is a bulb that is edible and is grown in soil. Though the green shoots it sprouts, called garlic scapes, are also edible, we are referring to the actual bulb that the scapes grow from. Garlic bulbs are made up of multiple cloves and depending on the variety you may have anywhere from 4 to 10 cloves, if not more. This is important to know because recipes will often call for a specific number of cloves which can vary in size greatly.
Olive oil: I use olive oil for this recipe because of its mild flavour. Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.
Balsamic vinegar: A dark concentrated vinegar originating in Italy, balsamic vinegar is made from grapes and has a tangy flavour. It has a hint of sweetness and is great in dressings and marinades. It can also be cooked down to a concentrate that is more sweet than tangy that is perfect drizzled over pizzas, flatbreads or berries.
How to Make Roasted Balsamic Asparagus and Mushrooms
This is a very simple yet delicious side dish. Because we roast the asparagus and mushrooms in the oven, once you’ve seasoned the veggies all that’s left to do is wait.
Step 1: Prep the Veggies
To prep the veggies, start by washing them under cold running water. Next, cut off the “hard” ends of the asparagus. For this recipe, I cut off the bottom quarter of the asparagus spears of the whole bundle.
TIP: You can break each one off. By breaking them off you will ensure that the woody ends will be removed.
Add the asparagus to a large bowl.
Now you need to cut the mushrooms into halves or quarters and also add them to the bowl.
Lastly, peel the garlic and grate or press it onto the veggies.
Step 2: Season and toss
Top the veggies with oil, salt and balsamic vinegar and toss to coat well.
TIP: You can skip the balsamic vinegar at this point and simply roast the asparagus and mushrooms with oil and garlic. Then sprinkle with balsamic vinegar before serving.
Step 3: Bake
Line a cookie sheet with parchment paper.
Place the seasoned veggies on the pan in a single layer and bake for 15-20 minutes. Halfway through baking, toss the veggies, or just shake the pan a little to turn them.
Serving Roasted Asparagus and Mushrooms
This side is fantastic next to any main dish. It perfectly complements baked chicken, pork roast or a steak. It also presents beautifully in a serving dish as part of a holiday spread.
You can also top the roasted balsamic asparagus and mushrooms with freshly cracked pepper.
Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.
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Roasted Balsamic Asparagus and Mushrooms Recipe
Equipment
- Sheetpan
- Knife
Ingredients
- 680 g asparagus (1 bunch)
- 227 g button mushrooms
- 1 clove garlic
- 1 tbsp olive oil
- ¼ tsp Coarsely ground salt
- ½ tbsp balsamic vinegar
Instructions
- Preheat the oven to 400℉
- Wash the asparagus and mushrooms under cold water.680 g asparagus, 227 g button mushrooms
- Cut the mushrooms in half and cut off the bottoms of the asparagus, about a quarter of the length of the asparagus spears. Peel the garlic.680 g asparagus, 227 g button mushrooms, 1 clove garlic
- Add the vegetables to a large bowl, then add the oil, balsamic vinegar and salt. Toss everything to combine.680 g asparagus, 227 g button mushrooms, 1 clove garlic, 1 tbsp olive oil, ¼ tsp Coarsely ground salt, ½ tbsp balsamic vinegar
- Line a cookiehseet with parchment paper and spread the seasoned veggies out evenly.
- Bake in the oven for 15-20 minutes, tossing halfway.
- Serve with your favourite mains and drizzle with balsamic if you did not use any before baking.
