There is something so comforting about roasted veggies. I could eat a whole plate and then some. This recipe turned out delicious! I just love adding asparagus, it's one of my favorite things about this time of the year. Mushrooms are also a favorite around here, so we had to add them in too. Enjoy!
Roasted Potatoes, Mushrooms, Onions and Asparagus
- 6 medium sized red potatoes, cut into bite sized pieces
- 1 medium sized onion, sliced
- 8 ounces white mushrooms, sliced
- 2 teaspoons olive oil
- salt and pepper
- 10 stalks of asparagus, ends removed and halved
- shredded parmesan
Preheat oven to 400 degrees. Coat a baking dish with cooking spray.
Bring water to a boil in a large saucepan. Add potatoes and boil for 8 minutes or until potatoes are slightly fork tender. Remove from heat and drain.
Combine the potatoes, onion, mushrooms, olive oil, salt and pepper until evenly coated. Bake for 20 minutes. Add the asparagus and bake for an additional 10 minutes or until asparagus are tender. Sprinkle with parmesan cheese and serve.
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