Lemon Garlic Roasted Asparagus

Lemon Garlic Roasted Asparagus

Once you try this delicious vegan asparagus recipe you'll never want to eat asparagus any other way! The lemon, fresh garlic, & vegan parmesan give it so much flavor!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 67kcal

Author Stacey Eckert

Equipment

Large Baking Tray
Small Bowl

Ingredients

1 lb asparagus (about 25-30 stalks that are ½ inch thick)
1 tbsp + 1 tsp olive oil divided
¼ tsp dried thyme
¼ tsp onion granules
1 large lemon (You will use the zest, juice, and slices)
Pinch of salt
Pinch of black pepper
2 garlic cloves minced
2 tbsp vegan parmesan cheese (I used Violife parmesan)

Instructions

Preheat the oven to 425 degrees.
Wash the asparagus and dry it very well. You can either bend the asparagus in half and let it snap naturally or you can cut 1-1½ inches off the base of the stalk.
Lay the asparagus spears on a parchment-lined tray. Drizzle 1 tbsp of olive oil over the asparagus and toss to coat each piece. Sprinkle thyme, onion granules, 1 tsp lemon zest, and a pinch of salt and pepper evenly over the asparagus and toss to coat one more time. Top with lemon slices and bake for 7 minutes.
Mince the garlic cloves and put it into a small bowl. Add 1 tsp of olive oil and mix it together. After the asparagus has cooked for 7 minutes, remove the tray from the oven and sprinkle the minced garlic evenly over the asparagus. Put the tray back into the oven and bake for 3-4 more minutes (Depending on how thick the asparagus stems are).
Remove the tray from the oven once the asparagus is tender but still bright green. Squeeze the juice from half a lemon over the asparagus (about 1 tbsp) and top with grated vegan parmesan cheese.

Notes

Store leftovers in the fridge for 2-3 days.

Nutrition