Description
A simple recipe for roasting asparagus, zucchini, and yellow squash together with garlic and lemon for a quick, healthy side dish.
Ingredients
Scale
- 1 bunch asparagus, trimmed
- 2 medium zucchini, chopped
- 2 medium yellow squash, chopped
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place the trimmed asparagus, chopped zucchini, and chopped yellow squash onto the prepared baking sheet.
- Drizzle the vegetables with olive oil. Add the minced garlic, salt, and pepper. Toss everything together until the vegetables are evenly coated.
- Spread the vegetables in a single layer on the baking sheet.
- Roast for 15 to 20 minutes, stirring halfway through, until the vegetables are tender-crisp.
- Remove from the oven and immediately drizzle with fresh lemon juice before serving.
Notes
- For crispier results, ensure the vegetables are not overcrowded on the baking sheet. Use two sheets if necessary.
- You can substitute dried herbs like thyme or oregano for half the amount of fresh garlic if desired.
- This recipe works well on the grill; cook over medium heat for 8-10 minutes, tossing frequently.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 4
- Sodium: 250
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 3
- Protein: 3
- Cholesterol: 0