Rustic Oven-Roasted Spring Dinner

Oven-roasted dinners are so simple and delicious, that I make them at least five times a month! I have many recipes I will be sharing with you, but this one is first because it is perfect for Ostara, Passover or Easter. It is a simple recipe, but has a few more steps than my one-pan roasted dinner recipes. This is only because the vegetables in this recipe have different cooking times, and it is still very easy to make. You only need five ingredients: baby potatoes, fresh asparagus, portabella mushrooms, vegan butter, and Magickal Seasoning Blend:

The mushrooms take the longest to roast, so they will go in the oven first. Place them stem side up on a half sheet pan that has been sprayed with cooking spray. Melt 1/3 of the Earth Balance and seasoning together, then brush it on the mushrooms:

Put the pan of mushrooms in the oven, and get started on the potatoes. Place them in a roasting pan that has been sprayed with cooking spray, then add another 1/3 of the Earth Balance and seasoning and mix to coat the potatoes evenly:

Once the mushrooms have been in the oven for 20 minutes, move them to the lower oven rack, and put the pan of potatoes on the top rack:

Roast the potatoes for 20 minutes, then prick each one with a fork. Continue roasting them for another 10 to 15 minutes:

When you put the potatoes back in the oven, take the mushrooms out, transfer them to a plate, and pour the juice from the pan over the mushrooms:

Spread the asparagus out on the mushroom pan, melt the remaining Earth Balance and seasoning together, and drizzle it over the asparagus. Toss to coat:

Check the potatoes. If they are done, remove them from the oven, and put the pan of asparagus on the top shelf. If the potatoes are not done yet, place the asparagus on the bottom shelf:

After 10 minutes, recheck the potatoes if they are still in the oven, and turn the asparagus over:

The potatoes are done:

After another 10 to 15 minutes, the asparagus is also ready:

Distribute the vegetables onto the two pans, and place one under the broiler until the vegetables are perfectly browned:

Move the first pan to the lower rack, and brown the second pan of vegetables under the broiler:

Enjoy your beautiful roasted dinner!

 

Print

Rustic Oven-Roasted Spring Dinner

A delicious roasted spring dinner from just five simple ingredients.

Course Main Course
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 340 kcal
Author Deborah Mesdag

Ingredients

  • 3 lbs Baby Potatoes
  • 2 lbs Fresh Asparagus
  • 24 oz Portabella Mushrooms
  • 84 g (6 TBS) Earth Balance Spread
  • 24 g (2 TBS) Magickal Seasoning Blend

Instructions

  1. Preheat your oven to 400 degrees. Wash the potatoes, asparagus, and mushrooms, and pat them dry. 

  2. Soften the Earth Balance, and stir in the Magickal Seasoning Blend.    

  3. Spray a half sheet pan with non-stick spray. Place the mushrooms stem side up on the sprayed sheet. Melt 1/3 of the seasoned Earth Balance, and brush it on the mushrooms. Place them in the oven and roast for 20 minutes.

  4. Place the potatoes in a roasting pan that has been sprayed with cooking spray. Melt half of the remaining seasoned Earth Balance, and pour it over the potatoes. Mix to coat evenly. When the mushrooms have been roasting for 20 minutes, move them to the lower rack, and place the potatoes on the top rack. Roast for 20 minutes.

  5. Roast the potatoes for 20 minutes, take them out of the oven and prick each one with a fork, then return potatoes to the oven. Take the mushrooms out, transfer them to a plate, and pour the juice from the pan over the mushrooms.

  6. Spread the asparagus out on the empty mushroom pan, melt the remaining Earth Balance and seasoning together, and drizzle it over the asparagus. Toss to coat.

  7. Check the potatoes. If they are done, remove them from the oven, and put the pan of asparagus on the top rack. If the potatoes are not done yet, place the asparagus on the bottom rack.

  8. After 10 minutes, the potatoes should be done if they weren't already, so take them out of the oven. Move the asparagus to the top rack and use a spatula to turn the stalks over a few times. Continue roasting the asparagus for 10 to 15 more minutes until it is tender.

  9. Distribute the vegetables onto the two pans, and place one under the broiler until the vegetables are perfectly browned.

  10. Move the first pan to the lower rack, and brown the second pan of vegetables under the broiler. Serve and enjoy!

I love hearing from you! Please leave a comment!