A Maximalist Potato Salad

If you’re looking for a simple potato salad – this isn’t it. But this maximalist take is worth making regardless. The details: tender potatoes are loaded with chiles, chopped herbs, garlic & whatever bright, fresh vegetables you have on hand.

Continue reading A Maximalist Potato Salad on 101 Cookbooks

If you’re looking for a simple potato salad – this isn’t it. But have a look at this more maximalist take regardless. You want this in your life, I promise. It’s vibrating with flavor and color, and incredibly good. The details: tender potatoes are loaded with chiles, chopped herbs, garlic & whatever bright, fresh vegetables you have on hand. Right now, for me, that means asparagus from the market, fava beans from the garden, and peas from the freezer. I haven’t managed to get peas to flourish in our garden plot, but that’s a story for another day.
A Maximalist Potato Salad
Let’s talk about a few things before you jump into the recipe! First, it makes a substantial difference if you use spices that are on point and fresh. If your cumin has been collecting dust for years, this may be the opportunity to reboot. In an effort to avoid repeating the cycle, keep that new cumin (and another spice or two?) on your counter for the next couple of weeks. And use them. It’s an opportunity to make an effort to cook with what is in front of you, learn more about what techniques bring out the flavor of those spices (crushing, tempering, or roasting for example), and generally keep them top of mind. This is one way I end up discovering all sorts of ingredient combinations I love. A few go-to spice sources for me (off the top of my head) include Épices Rœllinger, Diaspora Co., Burlap and Barrel, and Épices de Cru. A favorite local Indian grocery also has a growing organic spice selection that I like to browse regularly as well.
A Maximalist Potato Salad
I came home with a haul of fresh curry leaves from that same store the other day – and it’s a big part of what inspired this potato salad. I love the fragrance and texture of fried curry leaves whenever I encounter them – for ex: in Sri Lanka and Southern India they are used often – and buy them to cook with whenever I can. A side note, I’ve also had my eye on an eight-foot curry tree at a nearby nursery but it is too large to fit in the car, turning the purchase of the tree into a bigger project. I’m also worried it might not thrive in our yard, which I think is basically a bit of top soil, and then sand. :/

So, on the curry leaf front: I always buy extra, and freeze a bunch. As a rule of thumb, I generally freeze any that I don’t think I’ll use in the next 10 days. After freezing, they’re not as fragrant as fresh, the color shifts a bit and the texture changes, but they do the job and it’s nice to have them on hand. As I mention in the headnotes below, an alternative to curry leaves in this recipe is a big handful of chopped fresh basil. A different preparation altogether, but fragrant, summery, and wonderful. Other ideas? Add some citrus zest. Or, I could imagine a version with slivered, fresh makrut lime leaves in place of the curry leaves. Just a bit of encouragement to experiment and play around.
A Maximalist Potato Salad
What you see is a very spring version of this potato salad, but maybe you’re seeing this in August? A summer version would be A+ as well. Experiment with grilled corn, roasted tomatoes, and green beans in place of the asparagus, favas, and peas. Also! I’ll also take this opportunity to call out a detail here. Don’t serve this potato salad straight from the refrigerator or cold. It’s really much better just after tossing the hot potatoes with the garlicky curry-spice oil. Or, if you make it ahead of time, let it come up to room temperature before serving. 
A Maximalist Potato Salad
Enjoy! And if you’re on the hunt for more potato recipes, a few favorites include sea-salt baked potatoes, mashed potatoes, homemade gnocchi. There’s also a whole list of potato recipes here. Also, this is the time of year to have a couple go-to summery BBQ salad-type recipes on-hand like this Lime-blistered Coleslaw, Grilled Zucchini & Bread Salad, the Sriracha Rainbow Noodle Salad, this Coconut Corn Salad, and a more classic Macaroni Salad.

Continue reading A Maximalist Potato Salad on 101 Cookbooks

Thai Fish Curry

This recipe for Thai Fish Curry with Coconut Milk is brimming with seasonal veggies and bursting with delicious Thai flavors. A quick and easy dinner, perfect for both weeknights and special occasions.  Thai Fish Curry Tender flaky white fish and seas…

This recipe for Thai Fish Curry with Coconut Milk is brimming with seasonal veggies and bursting with delicious Thai flavors. A quick and easy dinner, perfect for both weeknights and special occasions.  #thaifishcurry

This recipe for Thai Fish Curry with Coconut Milk is brimming with seasonal veggies and bursting with delicious Thai flavors. A quick and easy dinner, perfect for both weeknights and special occasions.  Thai Fish Curry Tender flaky white fish and seasonal veggies are bathed in the most fragrant Coconut Curry Sauce infused with lemongrass and...

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Curry Roasted Vegetable Bowls

These curry roasted vegetable bowls are colorful, full of vibrant flavors, and the leftovers pack up well for your weekly meal prep!

The post Curry Roasted Vegetable Bowls appeared first on Budget Bytes.

My absolute favorite meal “formula” is roasted vegetables (with or without meat) over a bowl of grains, with a delicious drizzle of sauce. I come back to this type of meal over and over again because the formula is easy to prepare, meal preps well, and there are endless flavor possibilities. This week’s version was Curry Roasted Vegetable Bowls with a Lemon Tahini Dressing drizzle. It’s simple, colorful, flavorful, filling, and will leave you looking forward to the leftovers. :)

Overhead view of curry roasted vegetable bowls with a dish of dressing on the side

What is Curry Powder?

Since curry powder is responsible for all of the seasoning in the bowls, let’s take a minute to chat about it. If you’ve never had curry powder, it’s a warm blend of spices that are pre-ground and blended to mimic the fresh spices used in Indian cuisine. This blend usually includes cumin, turmeric, coriander, and other spices. Every curry powder blend is unique, so you may need to experiment with different brands or recipes to find one that suits your palate. If you’d like to try making your own curry powder, try this recipe for homemade curry powder from Spice it Upp.

Add More to Your Curry Roasted Vegetable Bowls

I kept my curry roasted vegetable bowls simple because I like simplicity, but you can add more to make them a little more fancy, if you’d like. I think a light sprinkle of raisins would add an incredible pop of sweetness to contrast the savory curry powder and tahini dressing.

Slivered almonds would offer an amazing crunch to these bowls without competing with the already strong flavors.

If you want to add some meat, rotisserie chicken would be great, as would some Yogurt Marinated Chicken.

Swap Out the Vegetables or Grains

This recipe is super flexible. You can swap out the vegetables for anything you like. Try broccoli, sweet potatoes, asparagus, sweet bell peppers, Brussels sprouts, or whatever vegetable you like.

The same goes for the “bed” for these bowls. If you don’t like brown rice you can swap it out with white rice, couscous, quinoa, your favorite grain, or even salad greens.

How Long Do The Leftovers Last?

Simple bowl meals like this hold up in the refrigerator for about four days, with the dressing kept on the side. Your mileage may vary depending on the freshness of your ingredients and the conditions within your fridge. I’ll link my favorite meal prep containers for meals like this in the recipe below.

Side view of a fork lifting a bite out of the curry roasted vegetable bowls
Overview of curry roasted vegetable bowls with lemon tahini dressing on the side

Curry Roasted Vegetable Bowls

These curry roasted vegetable bowls are colorful, full of vibrant flavors, and the leftovers pack up well for your weekly meal prep!
Total Cost $6.10 recipe / $1.53 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 480.38kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup long grain brown rice (uncooked) $0.40
  • 1 head cauliflower $2.29
  • 3 carrots $0.24
  • 1 red onion $0.37
  • 1 cup frozen peas $0.60
  • 2 Tbsp olive oil $0.32
  • 2 Tbsp curry powder $0.30
  • 1/2 tsp salt $0.02

Lemon Tahini Dressing

  • 1/3 cup tahini $1.13
  • 1/3 cup water $0.00
  • 1/4 cup lemon juice $0.18
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp cayenne $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Begin the rice first because it takes the longest to cook. Combine the uncooked rice in a pot with 2 cups water. Place a lid on top, turn the heat onto high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.
  • Once the rice is started, move on to the curry roasted vegetables. Preheat the oven to 400ºF. Chop the cauliflower into bite-sized florets. Peel and slice the carrots. Slice the red onion into ¼-inch wide slices.
  • Place the cauliflower, carrots, and red onion on a parchment lined baking sheet. Drizzle the olive oil over top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in oil and spices. Spread the vegetables out over the baking sheet in a single layer.
  • Transfer the seasoned vegetables to the oven and roast for 20 minutes. After 20 minutes give them a good stir, then roast for another 15 minutes. Next, add the frozen peas and toss together with the roasted vegetables, then return the baking sheet to the oven for the an additional 5 minutes. Taste the vegetables and add additional salt, if needed.
  • While the rice is simmering and the vegetables are roasting, make the lemon tahini dressing. Place the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender then blend until smooth. Set the dressing aside.
  • When the rice has finished cooking, fluff with a fork. Place about ¾ cup rice into each bowl or meal prep container. Top with ¼ of the roasted vegetables. Drizzle with a few tablespoons of dressing just before serving.

Nutrition

Serving: 1serving | Calories: 480.38kcal | Carbohydrates: 66.68g | Protein: 14.18g | Fat: 20.38g | Sodium: 579.93mg | Fiber: 12.85g

How to Make Curry Roasted Vegetable Bowls – Step by Step Photos

Cooked rice being fluffed with a fork in a saucepot

Start the brown rice first, since it takes the longest to cook. Add 1 cup brown rice to a sauce pot with 2 cups water. Place a lid on top and turn the heat onto high. Bring the water up to a full boil, then reduce the heat to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let the rice rest with the lid on for five more minutes.

Chopped vegetables on a baking sheet

While the rice is cooking, start on the roasted vegetables. Preheat the oven to 400ºF. Chop one head of cauliflower into bite-sized florets. Peel and slice three carrots. Slice one red onion into ¼-inch wide slices. Place all of the vegetables onto a parchment lined baking sheet.

Olive oil and curry powder added to the chopped vegetables

Add 2 Tbsp olive oil, 2 Tbsp curry powder, and ½ tsp salt to the prepared vegetables. Toss the vegetables until they are evenly coated in oil and spices.

Seasoned unroasted vegetables

Transfer the prepared vegetables to the preheated 400ºF oven. Roast for 20 minutes then give them a good stir. Return the stirred vegetables to the oven and roast for another 15 minutes.

Frozen peas added to the roasted vegetables

After roasting for 35 minutes total, add 1 cup frozen peas (no need to thaw). Toss them together with the roasted vegetables and return them to the oven for an additional 5 minutes.

lemon juice being poured into a blender containing the rest of the dressing ingredients

While the vegetables are in the oven, prepare the lemon tahini dressing. Combine ⅓ cup tahini, ⅓ cup water, ¼ cup lemon juice, 2 cloves of minced garlic, ½ tsp ground cumin, ¼ tsp cayenne, and ¼ tsp salt in a blender.

Blended lemon tahini dressing in the blender

Blend the ingredients until smooth, then set the dressing aside.

Finished roasted vegetables on the baking sheet

Give the final roasted vegetables a taste and adjust the salt, if needed.

Overview of curry roasted vegetable bowls with lemon tahini dressing on the side

To build your curry roasted vegetable bowls, add about ¾ cup brown rice to each bowl or container then top with ¼ of the roasted vegetable mix. Drizzle with the lemon tahini dressing just before serving!

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Spirulina Sea Salad

Inspired by the sea, this Spirulina Sea Salad features kelp noodles, dulse ribbons, and a craveable Spirulina Dressing tossed with seasonal greens, avocado, cucumber, radish, and cilantro. Keep it vegan with edamame or tofu, or add smoked ahi or salmo…

Nutrient-rich Spirulina Sea Salad is pure superfood for the body. This healthy salad is made with dulse, kelp noodles, fresh veggies and Spirulina Dressing, keep it vegan or add ahi or smoked Salmon! #spirulina #dulse #kelpnoodles

Inspired by the sea, this Spirulina Sea Salad features kelp noodles, dulse ribbons, and a craveable Spirulina Dressing tossed with seasonal greens, avocado, cucumber, radish, and cilantro. Keep it vegan with edamame or tofu, or add smoked ahi or salmon. Vegan-adaptable and Low-carb.  Keeping your body healthy is an expression of gratitude to the whole...

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Lemon Tahini Dressing

This super fast and easy dressing has bold flavors of garlic, lemon, and nutty tahini. Drizzle over salads, roasted vegetables, and more!

The post Lemon Tahini Dressing appeared first on Budget Bytes.

It’s about time this delicious, magical elixir got its own blog post. I first used this dressing on a cauliflower salad years ago, and have been adding it to salads, side dishes, meal preps, and more ever since. So here is the famous Lemon Tahini Dressing recipe on its own, so you can bookmark it and easily refer back or share it whenever you want. And if you haven’t tried this lemon tahini dressing yet, get on it! You’re missing out!

Lemon tahini dressing in a wooden bowl dripping over the side, a cut lemon in the back

What is Tahini?

Tahini is a paste made out of ground sesame seeds. Think peanut butter, but made with sesame seeds instead of peanuts. It has a very distinct flavor that is slightly nutty and mildly bitter. You can find tahini in the grocery store either near the peanut butter or near middle eastern ingredients.

Tahini stays good in the refrigerator for months, just like peanut butter, so don’t worry about not being able to use the leftovers. Not only will you want to make this dressing over and over, but it’s the key ingredient for making really good homemade hummus. You can check out the rest of our recipes that use tahini in our tahini archives.

Can I Substitute the Tahini?

I don’t suggest substituting the tahini in this recipe because the tahini is what makes this dressing what it is. Not only is the nutty-bitter flavor perfect for balancing the lemon and garlic, but the thick texture emulsifies with the lemon juice and water to create a thick and creamy dressing (without using dairy).

How Long Does This Dressing Last?

For any homemade dressing, I suggest refrigerating it for a maximum of about five days. Fresh ingredients, like garlic, and even dry spices can contain yeast and mold that can eventually begin to ferment the dressing.

How to Use Lemon Tahini Dressing

The original recipe where I used this incredible dressing is my Roasted Cauliflower Salad, but I’ve also used it on other salads, like this Mediterranean Farro Salad. This dressing is also great drizzled over roasted vegetables or used as a dressing for wrap sandwiches.

Do I Have to Use Fresh Lemon?

Nope! While I do have some pretty fresh lemons in the photos, I most often make this recipe with bottled lemon juice for convenience (and price). If you do have fresh lemons that will definitely make the dressing even more flavorful, but I wouldn’t consider it a deal breaker, by any means.

A spoon stirring the thick lemon tahini dressing in a wooden bowl, ingredients on the sides
Side view of a wooden bowl with lemon tahini dressing, some dripping down the side

Lemon Tahini Dressing

This super fast and easy dressing has bold flavors of garlic, lemon, and nutty tahini. Drizzle over salads, roasted vegetables, and more!
Total Cost $1.56 recipe / $0.39 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 2 Tbsp each
Calories 62.31kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1/3 cup tahini $1.13
  • 1/3 cup water $0.00
  • 1/4 cup lemon juice $0.18
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Place all of the ingredients into a blender and blend until smooth, thick, and creamy. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 2Tbsp | Calories: 62.31kcal | Carbohydrates: 2.95g | Protein: 1.79g | Fat: 5.39g | Sodium: 74.73mg | Fiber: 0.99g

How to Make Lemon Tahini Dressing – Step by Step Photos

lemon juice being poured into a blender containing the rest of the dressing ingredients

Add ⅓ cup tahini, ⅓ cup water, ¼ cup lemon juice, 2 cloves of garlic (minced), ½ tsp ground cumin, ¼ tsp cayenne pepper, and ¼ tsp salt to a blender.

Blended lemon tahini dressing in the blender

Blend the ingredients until the dressing is thick, smooth, and creamy.

Lemon tahini dressing dripping off a spoon into a wooden bowl. Lemons in the background

Serve immediately or refrigerate for later!

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Vegan Cheesy Sprinkle

Give a little savory depth to your meals with this healthy dairy-free topping. Think of this Vegan Cheesy Sprinkle like a plant-based Parmesan Cheese- perfect for sprinkling over pasta, soups, veggies, and salads.  Easy to make in less than 20 minutes…

Vegan Cheesy Sprinkles! Give a little savory depth to your meals with this dairy-free rich topping. Perfect for pasta dishes, soups, and salads- a  great vegan substitute for parmesan cheese.  Easy to make in less than 20 minutes! #veganparmesan

Give a little savory depth to your meals with this healthy dairy-free topping. Think of this Vegan Cheesy Sprinkle like a plant-based Parmesan Cheese- perfect for sprinkling over pasta, soups, veggies, and salads.  Easy to make in less than 20 minutes! If the only prayer you say in your entire life is thank you, that...

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Spanish Potato Tortilla (Tortilla de Patatas)

This classic Spanish Potato Tortilla (aka Tortilla de Patatas or Torta Espanola) is a lightened-up version made with thinly sliced potatoes, caramelized onions, eggs, and olive oil that can be served for tapas, breakfast, lunch or dinner. Life is very…

This classic Spanish Potato Tortilla (aka Tortilla de Patatas or Torta Espanola) is a lightened-up version made with thinly sliced potatoes, caramelized onions, eggs, and olive oil that can be served for tapas, breakfast, lunch or dinner. #spanishtortilla #tortilladepatatas #tortaespanola

This classic Spanish Potato Tortilla (aka Tortilla de Patatas or Torta Espanola) is a lightened-up version made with thinly sliced potatoes, caramelized onions, eggs, and olive oil that can be served for tapas, breakfast, lunch or dinner. Life is very simple, but we insist on making it complicated. ~Confucious What is a Spanish Potato Tortilla?...

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Tomato Basil Vinaigrette

This tangy and slightly sweet tomato basil vinaigrette only requires a few simple ingredients and tastes great over salad and pasta alike.

The post Tomato Basil Vinaigrette appeared first on Budget Bytes.

If you know me, then you know I always have some tomato paste stashed in my freezer. Haha. So today I have another great way you can use the odds and ends of one of those little cans of tomato paste. This tangy Tomato Basil Vinaigrette is super simple, has incredible flavor, and is great poured over salad and pasta alike.

Overhead view of a bowl full of tomato basil vinaigrette with tomatoes, dry pasta, and spinach on the side

Adjust the Oil to Your Liking

The cool thing about making your own salad dressing is that you can adjust the flavor to your particular taste buds. And since for this dressing you are going to add the oil a little at a time, you can stop before you get to the full six tablespoons if you prefer. You can also add a little more red wine vinegar if you want your vinaigrette even more tangy.

Can I Use Fresh Basil?

Yes, absolutely! Dried basil is obviously the more budget-friendly option, but if you have access to fresh basil I would absolutely use that in this salad dressing. Just finely chop your basil and stir it on it. I’d probably use about a tablespoon chopped fresh basil.

How Long Does it Last?

Make sure to store your tomato basil vinaigrette in the refrigerator. I generally don’t suggest keeping homemade vinaigrettes more than five days in the refrigerator, although your mileage may vary.

What to Serve with Tomato Basil Vinaigrette

This tomato basil vinaigrette is going to be good on just about any basic green salad, but it would also be good poured over a mix of fresh tomato slices and fresh mozzarella slices. In addition to fresh vegetable salads, this dressing would be great over a pasta salad. And, to be honest, I liked this dressing so much I wouldn’t mind using it a dip for a nice piece of crusty French bread!

Side view of a bowl of tomato basil vinaigrette with a spoon dripping the dressing into a bowl
Side view of a bowl of tomato basil vinaigrette with a spoon dripping the dressing into a bowl

Tomato Basil Vinaigrette

This tangy and slightly sweet tomato basil vinaigrette only requires a few simple ingredients and tastes great over salad and pasta alike.
Total Cost $1.34 recipe / $0.34 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 2 Tbsp each
Calories 191.33kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 Tbsp tomato paste $0.05
  • 2 Tbsp red wine vinegar $0.20
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp sugar $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 6 Tbsp olive oil $0.96

Instructions

  • Combine the tomato paste, red wine vinegar, basil, garlic powder, sugar, salt, and pepper in a bowl or a blender. Whisk or blend until smooth.
  • Begin whisking in the olive oil, one tablespoon at a time, making sure it's fully incorporated before adding more. This allows the oil to emulsify into the tomato mixture, creating a smooth dressing. The dressing may separate slowly as it sits, but a quick whisk before drizzling over your salad will bring it back to a thick mixture.

Nutrition

Serving: 2Tbsp | Calories: 191.33kcal | Carbohydrates: 1.23g | Protein: 0.25g | Fat: 21.03g | Sodium: 210.53mg | Fiber: 0.28g

How to Make Tomato Basil Vinaigrette – Step by Step Photos

tomato paste, vinegar, and herbs in a bowl

Start by combining 1 Tbsp tomato paste, 2 Tbsp red wine vinegar, ½ tsp dried basil, ¼ tsp garlic powder, ¼ tsp sugar, ¼ tsp salt, and ¼ tsp freshly cracked pepper in a bowl or blender. Whisk until smooth.

One tablespoon oil being added to tomato paste mixture in the bowl

Begin whisking in olive oil, one tablespoon at a time, making sure the oil is fully incorporated before adding more. This allows the oil to emulsify into the dressing, creating a smooth, thick vinaigrette. Add up to 6 Tbsp olive oil.

Tomato Basil Vinaigrette being whisked in the bowl

If you try to add all the oil at once the dressing will separate quickly with a thick layer of oil on top. If you add it slowly and allow it to emulsify, it will still separate a little, but very slowly and a quick whisk will return it to its nice smooth texture.

Overhead view of a bowl full of tomato basil vinaigrette with tomatoes, pasta, salt, and basil on the side of the bowl

Serve immediately or refrigerate until you’re ready to eat (up to five days).

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Lebanese Slaw (Salatet Malfouf)

Simple Lebanese Slaw (aka Salatet Malfouf) made with crunchy cabbage, fresh herbs, lemon, garlic, and scallions. A delicious vegan side to serve with your Middle Eastern feast.  This fresh and crunchy Lebanese Slaw is incredibly addicting. It’s …

Simple Lebanese Slaw (aka Salatet Malfouf) made with crunchy cabbage, fresh herbs, lemon, garlic and scallions. A delicious vegan side to serve with your Middle Eastern feast. #slaw

Simple Lebanese Slaw (aka Salatet Malfouf) made with crunchy cabbage, fresh herbs, lemon, garlic, and scallions. A delicious vegan side to serve with your Middle Eastern feast.  This fresh and crunchy Lebanese Slaw is incredibly addicting. It’s full of flavorful herbs- mint, parsley, and dill simply dressed with lemon and olive oil. It’s delicious served...

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Lemon Garlic Roasted Asparagus

Lemon Garlic Roasted Asparagus is an easy side dish with vibrant flavors that pair well with grilled or roasted meat.

The post Lemon Garlic Roasted Asparagus appeared first on Budget Bytes.

I get so excited for asparagus season every year! Not only are they way less expensive when in season, but they’re also just so much more delicious. And because the price is just so inflated the rest of the year, I pretty much save all my asparagus eating for the spring, when they’re in season. This simple method for Lemon Garlic Roasted Asparagus is one of the easiest ways to prepare asparagus and it’s so scrumptious that I could just about eat the entire bunch myself. Consider that a fair warning. ;)

Originally posted 3/5/2011, updated 4/16/2021.

Lemon Garlic Roasted Asparagus on a white roasting pan with lemon wedges

Why I Love Roasted Asparagus

There are several ways to cook asparagus, but roasting takes first prize for me. Roasting kind of concentrates the flavor, so you get a much more deep, savory flavor than lighter cooking methods like steaming or sautéing. The edges get a little brown and crispy, which gives them so much wonderful texture. They’re just a delight to eat.

When is Asparagus Season?

As I mentioned in the introduction, asparagus is definitely one of those vegetables that you want to buy in season to get the best price and flavor. Asparagus are in season during the spring months, or from late February to early June, depending on where you live.

How to Pick Good Asparagus

Avoid choosing asparagus that aren’t kept moist at the grocery store. Check the cut ends to make sure they’re not dry (even better if they’re displayed with cut ends in water), and make sure the asparagus itself is crisp and not soft or rubbery. The flowering end should be tightly closed to the stalk.

What to Serve with Lemon Garlic Roasted Asparagus

Lemon Garlic Roasted Asparagus are a classic, simple side dish for roasted or grilled meats. These asparagus would go great with Lemon Pepper Chicken, Brown Sugar Roasted Pork Loin, Honey Mustard Pork Chops, or Creamy Mushroom Chicken with Crispy Onions.

Close up overhead shot of lemon garlic roasted asparagus on the sheet pan
Lemon Garlic Rosted Asparagus on a sheet pan with lemon wedges

Lemon Garlic Roasted Asparagus

Lemon Garlic Roasted Asparagus is an easy side dish with vibrant flavors that pair well with grilled or roasted meat.
Total Cost $3.13 recipe / $0.78 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 56.28kcal
Author Beth – Budget Bytes

Ingredients

  • 1 bunch asparagus (1 lb.) $1.88
  • 2 cloves garlic $0.16
  • 1 Tbsp olive oil $0.16
  • 1/8 tsp salt $0.02
  • 1/8 tsp freshly cracked black pepper $0.02
  • 1 fresh lemon $0.89

Instructions

  • Preheat the oven to 400ºF. Rinse the asparagus well, then trim off the dry or woody end of the stem (usually about one inch needs to be removed from the ends). Mince two cloves of garlic.
  • Line a baking sheet with parchment paper for easy cleanup, if desired. Place the trimmed asparagus on the baking sheet along with the minced garlic. Drizzle the olive oil over top, then add the salt and pepper. Toss the asparagus until they are coated in garlic, oil, salt, and pepper.
  • Transfer the asparagus to the preheated 400ºF oven and roast for 20 minutes or until they have browned to your liking (roasting time may vary depending on the girth of your asparagus). Stir once halfway through roasting.
  • While the asparagus are cooking, zest the lemon using the fine side of a box grater or a small-holed cheese grater. You'll need about 1 tsp zest. After zesting, cut the lemon into wedges.
  • Once the asparagus are roasted, add the lemon zest and a couple squeezes of lemon juice. Toss to coat. Taste and adjust the salt or lemon as desired. Serve with the remaining lemon wedges.

Nutrition

Serving: 1serving | Calories: 56.28kcal | Carbohydrates: 5.05g | Protein: 2.58g | Fat: 3.63g | Sodium: 106.38mg | Fiber: 2.45g

How to Make Lemon Garlic Roasted Asparagus – Step by Step Photos

Ends trimmed off asparagus

Preheat the oven to 400ºF. Rinse one bunch of asparagus (about 1 lb.), then trim off the dry woody ends. Sometimes I leave the rubber bands on while trimming to make it a bit easier. Mince two cloves of garlic.

asparagus, garlic, oil, and salt on a baking sheet

Line a baking sheet with parchment paper, if you prefer easy cleanup. Add the trimmed asparagus to the baking sheet along with the minced garlic, 1 Tbsp olive oil, and about 1/8 tsp salt and pepper. Toss the asparagus until they’re coated in oil, garlic, salt, and pepper. Transfer to the oven to roast.

Zested lemon on a cutting board with a small-holed cheese grater

While the asparagus is roasting, zest one lemon. You’ll need about 1 tsp lemon zest. After zesting, cut the lemon into wedges.

Lemon being squeezed on roasted asparagus

Roast the asparagus for about 20 minutes, or until they are browned to your liking (roasting time may vary depending on the girth of your asparagus). Stir the asparagus about halfway through roasting. Once roasted, add the lemon zest and a couple squeezes of lemon juice. Toss the asparagus to coat in lemon. Taste and adjust the salt or lemon to your liking.

Lemon Garlic Rosted Asparagus on a sheet pan with lemon wedges

Serve the roasted asparagus with the remaining lemon wedges. Enjoy! And try not to eat the entire batch yourself…

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