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Roasted Mushroom, Asparagus And Chickpea Traybake With Roasted Lemon Dressing

Yields4 ServingsTotal Time40 mins

A simple tray bake with asparagus, mushrooms, chickpeas and roasted lemons. We use the roasted lemons to create a dressing.
One tray required.

portobello mushroom

 16 asparagus spears, tough ends removed
 4 portobello mushrooms, cut into quarters
 1 cup cooked and drained chickpeas
 1 lemon, quartered
 1 tsp dried thyme
 4 Tbsp olive oil
 Salt and pepper
1

Preheat the oven to 400 degrees Fahrenheit and line a baking tray or roasting pan with baking paper

2

Spread the asparagus, mushrooms, chickpeas and lemon quarters onto the tray

3

Drizzle 3 Tbsp of the olive oil over the veggies and chickpeas, then sprinkle over the thyme, salt and pepper

4

Roast the veggies and chickpeas for about 35 minutes or until everything is soft and golden

5

When the lemon quarters are cool enough to handle, squeeze their juices over the tray bake with the remaining 1 Tbsp of olive oil. Gently toss everything to ensure the lemon juice and oil is distributed evenly

6

Serve warm

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories225
% Daily Value *
Total Fat 14.6g19%
Total Carbohydrate 17.3g7%
Protein 7.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.