Garlic Roasted Asparagus is a must-make staple dish in my house!! They are crunchy and flavourful. Here’s a step-by-step how to guide for roasting asparagus.
Spring is so close I can almost taste it! No wait, I can definitely taste it, especially with these delicious roasted asparagus. These are one of those veggies that don’t need a lot of additional ingredients to bring out their divine flavour. Garlic, sea salt, black pepper and coconut oil are all you need to add to these roasted asparagus. This is to date, one of my favourite side dishes. I make them all the time and they go perfectly well with basically everything. I like to roast them in the oven until they are just roasted, still crunchy, and completely infused with the other ingredients in the mix. You are not going to regret this.
I get so many questions about becoming a vegetarian and transition recipes, and I think this perfectly fits the bill. Personally, I try to eat mainly plant-based, and this is one of these vegetarian recipes that can please absolutely anyone. I was eating these straight out of the oven, piping hot of course, breaking them in half and devouring them. Talk about addictive! The garlic slices are perfect instead of minced garlic because not only will they not burn, everyone can get a nice sliver of garlic with their serving.
So, here’s a step-by-step guide for making roasted asparagus in your oven:
Get your beautiful asparagus.
Break off the very ends of the asparagus. These roots are very tough and not very tasty.
Place your asparagus on a baking sheet, I line mine with a silicone baking mat . Pour your coconut oil over the asparagus, crack some salt and pepper over it, and then rub it all in together. Really get in there, from roots to tip! Then, add the sliced garlic on top.
Place in an oven that has been preheated to 425 degrees F. Now I roasted mine for about 8-10 minutes, but you can go up to 15 minutes depending on how you like your asparagus. Mine were roasted, but still crunchy. The garlic was incredibly fragrant and the flavour was throughout the asparagus.
Let’s get into those kitchens and roast some of these babies up!
If you try this Garlic Roasted Asparagus, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen !
Ingredients
- 1 pound asparagus , (1 6 ounces / 450g )
- 1 tablespoon coconut oil , or any oil, melted (14g)
- freshly cracked sea salt
- freshly ground black pepper
- 2 cloves garlic , thinly sliced
- squeeze of lime or lemon
Instructions
- Preheat oven to 425°F/220°C. Line a baking sheet with a silicone mat or greased foil.
- Snap off the very woody ends of the asparagus.
- Place your asparagus on baking sheet along with your garlic slices..
- Pour coconut oil over the asparagus and garlic, and crack over freshly cracked sea salt and freshly ground black pepper to taste. Rub these ingredients into the asparagus from roots to the tips to mix them together.
- Place in the oven and roast for about 8-10 minutes for crisp-tender or up to 15 minutes for more softness depending on your preference.
- Remove from oven, squeeze lime or lemon on top and allow to cool for 2 minutes. Serve immediately!
Notes
- Refrigerator : This dish is best enjoyed fresh, but you can store leftover garlic roasted asparagus in an airtight container in the refrigerator for up to 2 days.
- To reheat : Warm the asparagus in the air fryer or oven, or eat it chilled. You can use the microwave, but it’s not as ideal because the texture will be mushier.
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Garlic Roasted Asparagus
Ingredients
- 1 pound asparagus (1 6 ounces / 450g )
- 1 tablespoon coconut oil or any oil, melted (14g)
- freshly cracked sea salt
- freshly ground black pepper
- 2 cloves garlic thinly sliced
- squeeze of lime or lemon
Instructions
- Preheat oven to 425°F/220°C. Line a baking sheet with a silicone mat or greased foil.
- Snap off the very woody ends of the asparagus.
- Place your asparagus on baking sheet along with your garlic slices..
- Pour coconut oil over the asparagus and garlic, and crack over freshly cracked sea salt and freshly ground black pepper to taste. Rub these ingredients into the asparagus from roots to the tips to mix them together.
- Place in the oven and roast for about 8-10 minutes for crisp-tender or up to 15 minutes for more softness depending on your preference.
- Remove from oven, squeeze lime or lemon on top and allow to cool for 2 minutes. Serve immediately!
Notes
- Refrigerator : This dish is best enjoyed fresh, but you can store leftover garlic roasted asparagus in an airtight container in the refrigerator for up to 2 days.
- To reheat : Warm the asparagus in the air fryer or oven, or eat it chilled. You can use the microwave, but it’s not as ideal because the texture will be mushier.
Nutrition
Garlic Roasted Asparagus https://jessicainthekitchen.com/garlic-roasted-asparagus-step-step/ March 17, 2017
These Vegan Fajita Bowls are loaded with all your favourite fajita toppings, protein-filled and done in just 30 minutes!
Welcome to my love story entitled in LOVE with bowl food. This chapter refers specifically of course to these vegan fajita bowls aka try this NOW. My love for Mexican food has been prominent ever since my blog started. Now that I’ve actually visited Mexico I’m pretty sure it’s quadrupled. I don’t think I’ve ever meet anyone who disliked a fajita, and these bowls are an insanely good twist on them. Say hello to 30-minute filling dinner heaven.
For these vegan fajita bowls I tried seitan for the first time and I am OBSESSED. Seitan is a plant-based protein made up of vital wheat germ that is can be used as a meat substite just like tofu or tempeh. It has a pretty “meaty” texture and tastes amazing once seasoned properly so I used it in substitute for beef in traditional fajitas. Then I sauteed some garlic mushrooms and red bell peppers and served it all alongside some maple lime quinoa. You get a super filling, high protein fajita bowl in 30 minutes from start to finish.
When it comes to the nutritious side of this recipe, you get lots of protein from the seitan, quinoa and black beans, and lots of fibre too. This also makes great leftovers since you can pack all the items in tupperware containers in your fridge ahead of time and reheat it easily, or even pack it in a mason jar for lunch. Speaking of which, you need to check out these mason jar meal prep lunch salads – SO insanely easy and delicious!
Ingredients
Vegan Fajita Bowl
- 2 cups cooked quinoa
- 2 tablespoons olive oil
- 5 cloves garlic , minced
- 1 large red bell pepper , or any colour you desire, sliced
- 1 package seitan , 12 ounces, sliced
- 1 cup baby bella mushrooms , sliced
- 1/2 cup cherry tomatoes , sliced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon oregano
- 1/4 teaspoon onion powder
- salt and pepper to taste
- 2 cups canned black beans , drained
- 2 cups lettuce , shredded
Per Bowl Instructions
- 1/2 cup quinoa
- 1 cup lettuce , shredded
- 1/2 cup black Beans
- 1/4 cup sautéed red bell peppers
- sautéed tomatoes
- sautéed mushrooms
- 1/4 serving cooked seitan
- lime wedges , to serve and squeeze over
Instructions
Vegan Fajita Bowl
- Cook the quinoa according to package directions and mix in 2 teaspoons maple syrup and lime: see here how to cook quinoa
- While the quinoa is cooking, heat the olive oil in a large pan over medium high heat.
- Add the minced garlic and sauté until fragrant. Add in the sliced bell peppers, the seitan slices, mushrooms and tomatoes. Stir together and add all the seasonings and stir in. Reduce heat to medium and allow all the ingredients to cook until softened, for about 15 minutes. Add in the black beans to heat through and mix in with the rest of the ingredients. Add salt and pepper to taste and add more seasonings if desired.
- Remove from heat.
- Per bowl, add ½ cup quinoa, ¼ cup lettuce and split the rest of the ingredients into 4 equal bowls in desired quantities. Serve with lime wedges on the side and enjoy!
