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Easter Oven-Roasted Asparagus

average rating is 3 out of 5, based on 150 votes

This low carb, clean eating, diabetic-friendly oven-roasted asparagus recipe is perfect for a healthy and delicious side dish. The secret to perfectly tender and crispy asparagus is cooking it for a short amount of time over high heat.

Serve it with your favorite protein, such as grilled chicken or steak, for a well-rounded meal.

Tips:

Use parchment paper or a silicone baking mat instead of foil to prevent the asparagus from becoming mushy.
For a spicy kick, sprinkle red pepper flakes over the asparagus before roasting.
Feel free to experiment with other seasonings like lemon zest or your favorite low carb, diabetic-friendly seasoning blend.

Storage and Reheating: Store leftover roasted asparagus in an airtight container in the fridge for five to seven days. To reheat, place the asparagus back in the oven for a few minutes or microwave for about 30 seconds. The oven method is recommended to maintain crispiness.

Serves

Prep Time

10 Minutes

Total Time

25 Minutes

Calories

Protein

Fat

Carbs

Tags:

low-carb clean eating diabetic-friendly keto-friendly Gluten-free egg-free dairy-free side dish side vegan vegetarian easter easter recipe

Ingredients

Asparagus – Freshly picked is best, and thicker asparagus spears give you more to eat. Snap the stems at the bottom to remove the woody ends of the asparagus.
Olive oil – Drizzle a small amount of extra virgin olive oil over the top of the asparagus before adding on toppings.
Garlic – Seasoning the fresh asparagus lightly will give it extra flavor.
Nutritional yeast – Use this instead of Parmesan cheese for a low carb, dairy-free alternative. It will add a savory, cheesy flavor to the asparagus.
Kosher salt – This will balance out all the flavors and add that subtle salt flavor. If you like a thicker, more flavorful salt, try sea salt over top.

Directions

Preheat your oven to 400°F (204°C).
Trim the asparagus by bending each stalk until it snaps at the natural break point, discarding the woody ends.
Place the asparagus on a baking sheet lined with parchment paper or a silicone baking mat. Drizzle a small amount of olive oil over the asparagus, and then season with minced garlic, nutritional yeast, and kosher salt to taste.
Arrange the asparagus in a single layer on the baking sheet, ensuring they do not overlap.
Bake for 10-15 minutes or until the asparagus is tender and slightly crispy.
Remove the asparagus from the oven and serve immediately with your favorite protein.