Asparagus and tangerines are drizzled with olive oil, salt and pepper then roasted until caramelized and tender. You will love this fast and easy side dish recipe!
As we transition from winter into spring, I can’t think of a better (or easier!) side dish to celebrate the season than this beautiful platter of roasted asparagus and tangerines topped with toasted almond slices and slivered scallions.
We made roasted vegetables at least two or three nights a week which is why I’m always looking for new ways to change it up so my kids don’t get bored. My most recent solution? Adding Sunkist tangerines to the mix before popping the olive-oil tossed asparagus in the oven.
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The end result was the perfect balance of sweet, salty, crunchy and toasty. An ideal Easter or Passover side dish, your guests will love this modern twist on a classic.
Your fork is waiting.
- 1 pound asparagus spears trimmed
- 2 Sunkist Gold Nuggets mandarin peeled and segmented or Ojai Pixie tangerines
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- slices lemon wedges scallions and toasted almond - optional garnish
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Pre-heat oven to 400 degrees and line a baking sheet with foil.
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Place asparagus, tangerines, olive oil, salt and pepper in a large resealable plastic bag and shake until evenly coated. Spread in an even layer on baking sheet and roast until tender, 15-18 minutes.
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Sprinkle with lemon juice, scallions and toasted almond slices if you wish before serving.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Disclosure: Sunkist has compensated me for my time to develop this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
Here are some other great recipes to check out:
Creative Culinary: Deviled Eggs with Lemon Zest, Capers and Chives
Healthy Eats: 5 Spring Sides for a Healthier Easter Feast
Taste with the Eyes: Butter Lettuce Cups with Fried Goat Cheese, Green Apple, Meyer Lemon Cream
The Wimpy Vegetarian: Creamy Feta and Asparagus Casserole with Orzo
More healthy Sides are waiting for you on Pinterest!
Follow The Lemon Bowl | Liz Della Croce’s board Sides on Pinterest.
Monique @ Ambitious Kitchen
Oh how I love asparagus. Especially after our weekend. I think I’m going to go home and eat an entire BUNCH!
Liz DellaCroce
I miss you a BUNCH!!! xoxo
fabiola@notjustbaked
What a lovely idea to add citrus segments like this! I love that it’s asparagus season, it means it’s Spring! xoxo
Liz DellaCroce
Spring is in the air sista!! FINALLY!
Heidi @foodiecrush.com
Looks like an easy keeper.
Liz DellaCroce
Right? So good and easy. Happy Easter friend!
Brenda Score
I just love citrus with asparagus! I’ll have to keep my eye out for those fruits, haven’t heard of those specific names before. Mmmmm…
Liz DellaCroce
They are so good – I hope you can find them but they work with any tangerine!!
Michelle Lahey
Just Pinned this recipe – I love asparagus, but am always looking for new ways to prepare it. This sounds right up my alley!
Liz DellaCroce
Oh good I hope you love it Michelle!
Lori @ RecipeGirl
What an incredible dish! I love the citrus and asparagus combination. I could just have this for lunch today and be very happy!
Liz DellaCroce
I honestly could have eaten the whole platter!!
Marina @ A Dancer's Live-It
Love the combo of the toasted almonds and tangerines! I hope you’re having fun at Rancho La Puerta :)
Liz DellaCroce
We had a blast – thank you so much!
Emma {Emma's Little Kitchen}
Lush! The sweetness, the crunch, the colour! This looks divine Liz!
Liz DellaCroce
I am a sucker for a good crunch!!! Happy Easter!