Roast Asparagus with Red Potatoes and Mushrooms

I considered trying a vegan Thanksgiving dinner this year but my husband was surprisingly unenthused even though eating more plant-based meals was his idea. It’s not that I’m too upset to have roast turkey, and I did find a way to include a vegan dish. Roast Asparagus with Red Potatoes and Mushrooms has some of my favorite vegetables and didn’t look too difficult. Let’s face it, Thanksgiving cooking is rewarding but exhausting (at least for me). I love it when I find a special yet easy dish, and I think this one will fit the bill.

I’m always looking for new recipes to add some variety to the various holiday tables, be it Friendsgiving, Thanksgiving, Hanukkah, Christmas, all the days. We can’t eat the same things over and over. We’re not animals. And as vegans, our festive options could use some expanding.

Recipe Author: Well Vegan
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The Ingredients

One thing this recipe had going for it was a short list of ingredients that were all easy to find and inexpensive. I did double up on the weight of potatoes from four ounces to eight. Four ounces was literally two tiny red potatoes, and I knew we would feel deprived with one each. Fortunately, the amount I bought seemed just right.

Roast Asparagus with Red Potatoes and Mushrooms Ingredient
Asparagus, pine nuts, crimini mushrooms, lemon, olive oil, and red potatoes

The Process

This roast asparagus recipe was as easy to make as I expected, which was wonderful! I did make some adjustments to it though. First, I didn’t quarter all my mushrooms because they were pretty small, to begin with. I only quartered the larger ones. Next, I used my olive oil sprayer instead of drizzling the oil onto the asparagus. It gave a more even coverage.

Roasting the vegetables went pretty well, but I ended up over-cooking the mushrooms. I think I should have taken them out with the asparagus (after 20 minutes). Next time I’ll roast them together and the potatoes by themselves.

The potatoes were nicely browned and crisp after about 40 minutes, so keep an eye on them. I started with small potatoes and halved them into bite-sized pieces. They were on the small side, and I think they would have burned if I cooked them any longer. Alternately, you could leave them whole and try roasting for the full 50 minutes.

Getting ready to roast the mushrooms and potatoes

The Equipment

So how was it?

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Taste
Although the mushrooms were overcooked, this dish was still pretty good. The variety of vegetables and simple seasonings was an excellent combination. Plus the lemon juice and toasted pine nuts gave it a nice pop of flavor. Next time I'll try cutting down on the cooking time and keeping a closer eye on things. I have a feeling this dish will become a regular on my menu with that little adjustment.
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Candice
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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Roast Asparagus with Red Potatoes and MushroomsAlthough the mushrooms were overcooked, this dish was still pretty good. The variety of vegetables and simple seasonings was an excellent combination. Plus the lemon juice and toasted pine nuts gave it a nice pop of flavor. Next time I'll try cutting down on the cooking time and keeping a closer eye on things. I have a feeling this dish will become a regular on my menu with that little adjustment.