Simple Roasted Asparagus with Apple & Onion
This vegan, gluten-free roasted asparagus recipe combines the earthy taste of asparagus with the sweet flavors of apple and onion.
Roasting Vegetables
Roasting veggies couldn’t be easier. You simply toss chopped veggies with olive oil, salt, and pepper in a bag. Then roast—stirring every ten minutes or so—until they reach the desired level of tenderness.
Roasting is a great way to bring out a subtle sweetness in asparagus. I kicked things up a notch by adding apple and onion. Fresh lemon juice further enhances the combination.
I love the clean flavors and ease of preparation offered by this roasted asparagus recipe. It makes a great side dish. Or, serve it on a bed of brown rice for a complete meal!
5 Steps for Using Less Oil for Roasted Asparagus
I usually avoid cooking with processed oils. But once in a while, I make an exception. A little olive oil can be a healthy addition to your diet. The trick is not to overdo it. Don’t smother your veggies. Add enough oil to enhance their flavor.
Here are four easy steps that allow you to use less oil:
- Place the chopped veggies in a one-gallon ziplock bag.
- Add about 1/2 tbsp of olive oil and other seasoning.
- Press the air out and seal the bag. Then, shake and massage the ingredients to ensure the oil coats everything evenly.
- Line a roasting pan with parchment paper and spread the veggies evenly in the pan.
Mixing the oil and veggies in the bag makes it easier to coat all the pieces with less oil. And using parchment paper lets you skip oiling the pan!
Simple Roasted Asparagus with Apple & Onion
Ingredients
- ½ tbsp olive oil
- 1 bunch of fresh asparagus
- 1 large sweet onion
- 1 large organic apple I use Gala
- ¼ tsp Himalayan cooking salt
- ¼ tsp coarse ground black pepper
- ¼ lemon
Instructions
- Preheat oven to 400 °F.
- Line a 9×13-inch roasting pan with parchment paper.
- Chop asparagus into 2-inch pieces and place it in a one-gallon ziplock bag. (Discard tough white ends.)
- Chop the onion into large chunks and add it to the bag.
- Core the apple, chop it into chunks, and add it to the bag. (There is no need to peel the apple unless it’s not organic.)
- Add oil, salt, and pepper to the bag, press the air out, and seal it. Then, shake and massage the ingredients until the oil coats them evenly.
- Spread the ingredients evenly in the pan.
- Place baking dish in oven and roast until veggies reach desired tenderness. (About 20 to 30 minutes—stirring every 10 minutes.)
- Squeeze ¼ fresh lemon over veggies and stir to mix.
Notes
Nutrition
P.S. I have a new favorite kitchen appliance! I made the rice pictured above with my Instant Pot. It shortened the cooking time considerably! 😊
Note: This page contains affiliate links. I earn a commission if you use the links—it’s how I keep the site ad-free. I only recommend items/brands I use or trust, and I appreciate your support.
I just made this to bring to Christmas dinner and it looks great! I added raisins, and since my asparagus spears are quite skinny, only roasted for 12 minutes to get that perfect roasted asparagus shade of green. Excited to try it! Happy holidays!