Roasted Asparagus and Mushrooms

I am all about quick and easy side dishes. And if the side dish can cook while my main dish is cooking, EVEN BETTER! This roasted asparagus and mushrooms are quick, easy, and it makes a lot! I always save the extras and eat for a snack the next day to help curb my cravings.

Serves: 6

Roasted Asparagus and Mushrooms

This quick and easy side dish is healthy and delicious. It makes a great snack, too!

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 1 bunch of asparagus (mine was about a pound)
  • 1 cup quartered fresh white mushrooms
  • 2 tablespoons olive oil
  • 2 teaspoons rosemary
  • Salt and Pepper to taste


  1. Preheat oven to 450 degrees.
  2. Trim the white ends off of the asparagus and place asparagus on a 15"x10" baking sheet.
  3. Place the mushrooms on top. Drizzle with olive oil and sprinkle with rosemary and salt and pepper.
  4. Toss gently with hands to coat evenly.
  5. Bake for 15 minutes, until mushrooms have browned and asparagus is tender.



114 cal


9 g


6 g


3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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3 Responses to “Roasted Asparagus and Mushrooms”

  1. Kristie Moore
    I made this for the first time on Sunday along with two other recipes I have tried for the first time. I made this with Acorn Squash and Raspberry Chicken. I loved this recipe but I only used 1 tsp of rosemary. I will for sure make this again! Thank you again for another wonderful recipe!

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