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Roast green asparagus and vegetables

This oven dish is simple, but extremely tasty. The vegetables are prepared in an instant and the oven does the rest of the work.

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Roasted vegetables

  • 1 bunch green asparagus (450 g)
  • 1 large onion
  • 250 g chestnut mushrooms
  • 500 g mini potatoes with skin
  • 1 red sweet pepper
  • 3 cloves of garlic
  • 12 destoned black olives
  • 2 tbsp olive oil
  • Salt and pepper

Kitchen tools

  • Baking paper

Preparation method

  1. Preheat the oven to 200 °C.
  2. Slice away the base (1-2 cm) of the asparagus and halve them. Slice the onion into 8 wedges. Wipe the mushrooms and scrub the potatoes but leave the skin intact.
  3. Halve the pepper, remove the seeds and slice the flesh roughly. Roughly chop the garlic. Mix the vegetables with the garlic and olives on a baking tray lined with baking paper. Drizzle with the olive oil and sprinkle with salt and pepper to taste.
  4. Bake the vegetables in the middle of the oven for about 30 minutes until cooked.

Tip: Prefer meat or a meat substitute? Slice some vegetarian or beef sausages into chunks and divide them among the vegetables.


Nutrition value per person/bite

250 kcal
6 g
9 g
1 g
33 g
6 g
7 g

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