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Roasted Asparagus with Za’atar

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Asparagus is roasted in olive oil and za’atar until caramelized and tender. A healthy and easy 15-minute side dish recipe.

Asparagus Roasted with Zaatar Gluten Free Side Dish Recipe

Every spring when asparagus season rolls into town, this Michigan gal starts to geek out with excitement. One of the first vegetables to pop up at my local farmers market, asparagus is always a sure sign that warmer temps are on the horizon.

Sprinkling Asparagus with Zaatar Liz in Kitchen

Fresh asparagus needs very little “gussying up” to make it taste delicious. Just a little drizzle of olive oil, a sprinkle of za’atar and a few minutes in a hot oven and you’re good to go.

Zaatar Roasted Asparagus Spears Recipe

The earthy spices in za’atar including thyme, oregano and sumac pair perfectly with the grassy, sweet flavor of roasted asparagus. Of course, this recipe would be just as delicious grilled instead of roasted.

Roasted Asparagus with Zaatar Recipe

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Asparagus Roasted with Za'atar - Gluten Free Side Dish Recipe

Roasted Asparagus with Za’atar

5 stars
Asparagus is roasted in olive oil and za’atar until caramelized and tender. A healthy and easy 15-minute side dish recipe.
PREP: 5 mins
COOK: 15 mins
TOTAL: 20 mins
Servings: 4



  • Pre-heat oven to 375 degrees.
  • Spread asparagus spears in an even layer on a baking sheet and drizzle with olive oil, za’atar, salt and pepper. Roasted until caramelized and tender, about 15 minutes. 


Serving: 5spearsCalories: 56kcalCarbohydrates: 5gProtein: 2gFat: 3gSodium: 584mgPotassium: 227mgFiber: 2gSugar: 2gVitamin A: 890IUVitamin C: 6.8mgCalcium: 46mgIron: 3.6mg

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Want more healthy side dish recipes? Check out my Pinterest board!


Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


  1. My name is Hiyam Kennedy. I love you and your Lebanese receipies. I m from Lebanon myself and been in the US since 1965. Thank you so much for all your work.

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