I love the earthy tastes of mushrooms and asparagus. Put them together and roast them in the oven, and you have an awesome side dish for Thanksgiving! Mushrooms have always been a favorite of mine. Asparagus was not a favorite until I became an adult. Probably because all I ever had for asparagus as a kid was the canned mushy stuff!
This month, one recipe we are making as part of the Allrecipes Allstar Program is Quick and Flavorful Vegetables. This recipe calls for the new Swanson Flavor Boost packet to be stirred into your vegetables once they are cooked. If you haven’t tried this product, I am happy to inform you that it is worth the $1.99 you pay for the box. I will definitely keep spares of the flavor booster around for future use!
Laura, Good Not Perfect: Maple Glazed Carrots
Marion, Our Life Tastes Good: Roasted Parmesan Garlic Cauliflower
Michele, Flavor Mosaic: Oven Roasted Asparagus
Renee, Renee’s Kitchen Adventures: Oven Roasted Brussels Sprouts with Maple Balsamic Glaze
- 1 lb Asparagus
- 8 oz Button Mushrooms
- 2 sprigs fresh thyme
- 2 tablespoons Olive Oil
- 2 packets Swanson Vegetable Flavor Boost Packets
- Clean and chop asparagus and mushrooms. To clean mushrooms, dampen a paper towel and brush dirt off. To prep asparagus, snap off tough ends of stalk. Rinse, pat dry, and chop into 1″ pieces. Quarter Mushrooms and place in roasting pan with asparagus, olive oil, and fresh thyme.
- Roast in oven 15-20 minutes or until mushrooms have lost their water and asparagus is tender.
- Remove from oven and stir in flavor packets. Serve.