Meatless Monday! 😊 

So last week for Meatless Monday I talked about trying new veggies and exploring new ways to enjoy these veggies that I either didn’t used to like or had never even tried before. I’m going to continue with that theme this week. 


No seriously until last week I have never had asparagus. I’m not a fan of green beans so for whatever reason I associated that with I won’t like asparagus either. 💁 

I’m always looking for recipes and exploring pintrest and I kept coming across roasted asparagus and so finally when I was at the grocery store I bought some. My mom and my sister both like it so I knew if I made it and it turned out I wasn’t a fan that they would eat it and it wouldn’t be wasted. Oh if there’s anything I truly hate its wasted food! 😥 

Now I didn’t just make asparagus I paired it with roasted potatoes and mushrooms as well. Here’s how I did it. 

  • Preheat your oven to 400. Peel and Cut the potatoes into bit sized piece. I did both sweet potato and regular potatoes. Put them in a bowl with some olive oil and salt and get your hands in there and mix it all up. Place in a baking pan and bake for 30 minutes. 
  • While those are cooking chop up or leave whole, your preference, your mushrooms with some minced garlic and olive oil in a frying pan on medium heat until water is mostly absorbed and mushrooms are a dark brown color. That will probably take about 15-20 minutes. 
  • When the mushrooms are where you want them and potatoes have been in about 30 minutes alone add them to the potatoes in the oven and cook about 10 minutes turning the oven up 425 degrees.
  • In between that I washed and trimmed the bottom of my asparagus, tossed them in olive oil and salt and placed in a baking pan.I added those into the oven above the potatoes and cooked for 15-20 minutes may take shorter or longer depending on how thick your asparagus are and how many you are making. 
  • I timed it all about right where the potatoes and mushrooms were done with the asparagus only needed about 7 more minutes and everything was almost done together! I also added a little drizzle of lemon to both the asparagus and potato mixture for a little added flavor and a little parmasean cheese to the asparagus. 


And the best part about it? I LOVED the asparagus! This is normally a side dish but with the potatoes and everything I had a delicious veggies bowl for dinnnler and was completely full! 

Haven’t decided which veggie to try next if you have any ideas I’m open to them! 😊

Published by missraee

I launched Miss Raee in 2016 purely for a twenty-something girl who is trying to figure it all out, who loves to write and finally decided to share it. I’ve had a hell of a time figuring out what I wanted this blog to be, and I’ve eventually narrowed it down to that I want this blog to be ME, every weird, quirky, loveable aspect of me and even more importantly anyone who also sees themselves as that weird, quirky, loveable person who might love plant-based cooking, multiple fandoms including Star Wars, Supernatural, Greys Anatomy, DC TV, Marvel, The Magicians and SO much more. I found myself being an advocate for mental health, for animals, for the environment, and for equality. I’m a big believer in the vibes you bring, the power of music, and how important the storytelling of books and movies and TV can be. If I’m not on the blog, you can find me sharing selfies and nonsense on Instagram @/amandaraeex3 and live-tweeting and putting in my two cents on twitter at @/amandaraee_x3, so I hope you’ll tag along with me on here and my social media and enjoy all the weird, quirky things we all love.

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