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.
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.
Roasted Asparagus and Tangerines
Ingredients
- 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
Instructions
- Pre-heat oven to 400 degrees and line a baking sheet with foil.
- 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.
- Sprinkle with lemon juice, scallions and toasted almond slices if you wish before serving.
Nutrition Information:
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Monique @ Ambitious Kitchen
March 26, 2016 at 4:27 pmOh how I love asparagus. Especially after our weekend. I think I’m going to go home and eat an entire BUNCH!
Liz DellaCroce
March 27, 2016 at 4:12 pmI miss you a BUNCH!!! xoxo
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March 25, 2016 at 3:37 pmWhat a lovely idea to add citrus segments like this! I love that it’s asparagus season, it means it’s Spring! xoxo
Liz DellaCroce
March 27, 2016 at 4:13 pmSpring is in the air sista!! FINALLY!
Heidi @foodiecrush.com
March 25, 2016 at 12:43 amLooks like an easy keeper.
Liz DellaCroce
March 27, 2016 at 4:13 pmRight? So good and easy. Happy Easter friend!
Brenda Score
March 24, 2016 at 10:37 pmI 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
March 27, 2016 at 4:14 pmThey are so good – I hope you can find them but they work with any tangerine!!
Michelle Lahey
March 24, 2016 at 3:25 pmJust Pinned this recipe – I love asparagus, but am always looking for new ways to prepare it. This sounds right up my alley!
Liz DellaCroce
March 27, 2016 at 4:14 pmOh good I hope you love it Michelle!
Lori @ RecipeGirl
March 24, 2016 at 10:02 amWhat an incredible dish! I love the citrus and asparagus combination. I could just have this for lunch today and be very happy!
Liz DellaCroce
March 27, 2016 at 4:18 pmI honestly could have eaten the whole platter!!
Marina @ A Dancer's Live-It
March 24, 2016 at 7:50 amLove the combo of the toasted almonds and tangerines! I hope you’re having fun at Rancho La Puerta :)
Liz DellaCroce
March 27, 2016 at 4:18 pmWe had a blast – thank you so much!
Emma {Emma's Little Kitchen}
March 24, 2016 at 7:48 amLush! The sweetness, the crunch, the colour! This looks divine Liz!
Liz DellaCroce
March 27, 2016 at 4:21 pmI am a sucker for a good crunch!!! Happy Easter!