Lemon-dressed vegetables
Recipe by Schalene Dagutis
3 tablespoons extra-virgin olive oil, divided
1/2 pound small red-skinned potatoes (about 6), quartered lengthwise
2 cups white mushrooms (about 5 ounces), halved
1/2 bunch asparagus, cut crosswise into thirds (about 2 cups)
Salt and pepper
2 tablespoons chopped flat-leaf parsley
1 clove garlic, finely chopped
Grated peel and juice of 1/2 lemon
Prep. Time → 10 min
Cook Time → 20 min
1. Preheat the oven to 425 degrees. In a large, ovenproof skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Add the potatoes and mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to the oven and roast for 10 minutes. Stir in the asparagus and roast in the oven until the asparagus is crisp-tender, 2 to 3 minutes.
2. In a small bowl, whisk together the parsley, garlic, lemon peel, lemon juice and remaining 1 1/2 teaspoons olive oil; season with salt and pepper. Toss with the roasted vegetables and serve.
side dishes, asparagus, mushrooms, potatoes May 07, 2020 11:26
Author https://rachaelraymag.com/recipe/...
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