These roasted vegetables are the perfect side dish for chicken, beef or pork.
1 pound asparagus, trimmed
1 (8-ounce) package mushrooms, quartered
14 cup red onion, sliced
3 large cloves fresh garlic, sliced
12 teaspoon salt
14 teaspoon pepper
14 cup Butter with Olive Oil & Sea Salt, melted
1 teaspoon lemon juice
Heat oven to 425°F.
Arrange asparagus, mushrooms and onions on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle with garlic, salt and pepper. Drizzle with melted Butter with Olive Oil & Sea Salt and lemon juice.
Bake 15-20 minutes or until asparagus is tender and lightly browned.