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Vegan oven-roasted asparagus on white plate sprinkled with red pepper flakes and drizzled freshly squeezed lemon juice and wooden fork on white table

Easy Vegan Roasted Asparagus Recipe

Marinela Malcheva
Vegan roasted asparagus recipe is the best springtime side dish that completes perfectly any meal. The mix of extra virgin olive oil, red pepper flakes, garlic powder, and sesame seeds will give this quick and easy side a distinctive but subtle taste and a bit of heat.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Brunch, dinner, Side Dish
Cuisine Gluten-free, Plant-based, Vegan, Vegetarian
Servings 4 servings
Calories 77 kcal

Equipment

  • Wooden cutting board
  • baking sheet lined with parchment paper
  • kitchen knife

Ingredients
  

  • 1 bunch thick, fresh asparagus (about one pound) trimmed
  • 1-2 tablespoon olive oil extra virgin
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon freshly ground black pepper optional
  • 2 tablespoon sesame seeds optional
  • 1 pinch red pepper flakes for sprinkling, optional
  • freshly squeezed lemon juice for drizzling, optional

Instructions
 

  • First, preheat the oven to 428°F / 220°C and line a baking sheet with parchment paper.
    Rinse the asparagus under cold tap water. Dry it out with a clean kitchen towel. Then, with a knife slice off the tough bottom parts of the entire bunch of asparagus at once. Alternatively, you can bend and break each stalk individually with your hands.
  • Transfer the asparagus to the prepared baking pan, drizzle with extra virgin olive oil, and season with salt, freshly ground black pepper, and garlic powder.
    Arrange asparagus in one layer in the pan. For an enhanced nutty flavor and crunchy texture sprinkle generously with sesame seeds.
    Roast for about 15 minutes or until it's lightly browned and crisp-tender. Very thin asparagus is done in 10-12 minutes, thicker asparagus will need 15-16 minutes. Roasting time will depend on the thickness of the asparagus spears.
  • Serve while warm with a drizzle of freshly squeezed lemon juice, balsamic vinegar, or vegan sauce. Sprinkle with a pinch of red pepper flakes foto add a little heat if you like.

Notes

  • Dry completely after washing. Be sure to pat dry your asparagus before cooking it to ensure a tender-crispy texture with a smoky taste.
  • Don't crowd the pan. Arrange your asparagus in a single layer thus giving it space to brown and roast properly. If you have a large number of asparagus stalks to roast simply use two pans or bake in batches. An overcrowded pan will result in steamed asparagus.
  • Don't use too much oil. Use just enough oil to lightly coat the stalks on all sides. It helps to achieve that nice charred tips with a rich, toasty flavor.
  • Don't overcook. Cook until spears are starting to brown and are easily pierced with a fork. Smaller pieces will roast quickly while thicker ones will take longer to cook usually 15-16 minutes.
  • Storage. Baked asparagus tastes best the day it is cooked. However, if you have leftovers you can store them wrapped in aluminum foil or in an airtight container in the fridge for 2-3 days. Reheat before serving.

Nutrition

Calories: 77kcalCarbohydrates: 5gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 294mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 859IUVitamin C: 6mgCalcium: 67mgIron: 3mg
Keyword asparagus, roasted asparagus
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