Sheet Pan Roasted Asparagus with Lemon & Capers
Crispy-edged asparagus spears roasted until tender, finished with bright lemon slices and tangy capers. A simple, elegant side that doubles as a light main when you're craving vegetables.
- Total time
- 15 min
- Servings
- 2
- Calories
- 95
- Protein
- 3g
lightsimpleamericanvegetarianvegangluten-freedairy-freecrispy
Ingredients
- 1 lb asparagus
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ½ lemon lemon slices
- 2 tbsp capers
Instructions
- 1
Preheat oven to 425°F and line a sheet pan with foil or parchment.
- 2
Snap off the woody ends of the asparagus, then toss with olive oil, salt, and black pepper.
- 3
Spread the asparagus in a single layer on the sheet pan.
- 4
Roast for 10–12 minutes until tips are browned and stalks are tender when pierced.
- 5
Transfer to a plate and top with lemon slices and capers while still warm.
Tools you’ll need
- sheet pan
- foil or parchment paper
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