Delicious Oven Roasted Asparagus and Squash is a fabulous side dish for your Thanksgiving meal or any dinner.
Roasting the veggies brings out a ton of flavor. This recipe makes 8 servings so it’s perfect for feeding a group of people. And if you just eat it with your family, you’ll have leftovers for another night.
- 1lb asparagus
- 2 zucchinis
- 2 yellow squash
- 3 garlic cloves
- 6 button mushrooms
- 2 Tbsp rosemary
- 2 Tbsp dry parsley
- 2 Tbsp olive oil
- Preheat oven to 425F.
Dice zucchini and yellow squash into 1-inch cubes.
- Cut asparagus to 2-inches in length.
- Peel and mince garlic cloves.
- Slice mushrooms.
- Mix vegetables in a medium oven pan.
- Drizzle olive oil over veggies and top with rosemary and dried parsley.
Place in oven and bake for 30-40 minutes.
For more recipes using Asparagus, check out this Oregon Summer Salad with Grilled Salmon.
Here is a link to my favorite Roasting Pan.
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