Roasted Asparagus, Mushrooms and Baby Potatoes

*This recipe uses a seasoning blend found in the eCookbook, Mix it / Store it / Make it  ~ Entrees and Seasonings.  Click here to purchase and make the seasoning for your pantry! 
Or click here to buy now. 
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1 bundle of asparagus (about 1 pound)
1 8 oz package of baby bella mushrooms
about 2 pounds of baby potatoes (add enough to serve 4-6 to each person)
olive oil
Basil and Garlic Seasoning Blend*

  1. Preheat oven to 400. 
  2. Remove the ends of the asparagus and pop out the stems of the mushrooms.
  3. Place all of the vegetables into a large bowl and drizzle with enough olive oil to coat.
  4. Shake the seasoning on to taste.  
  5. Pour all into a baking pan and bake at 400 for 20 minutes. 
  6. Remove and put in a serving dish.  Serve hot.  
NOTE: Thinner, younger asparagus stalks will cook to a crispy state in this recipe, while thicker stalks will bake to a tender state.  

All ingredients out and ready to use.
 I love the little bag of potatoes I get on my occasional trips to the Central Market.
 I used a little more than half of this bag for the recipe.
The tiny potatoes don't need to be cut, making it super easy to pull this together.
Just pop the stem off to make these caps ready to roast. 
Put all the veggies in a large bowl and drizzle with olive oil to coat.
 Toss the veggies to make sure everything has a good coating so the seasoning will stick.
Add more olive oil as needed. 
Shake your Basil with Garlic seasoning over the contents of the bowl...adding to taste.  
When hubby saw this pan going into the oven, he said it was too pretty to eat. 
This is what made it to the serving dish.
I had set the baking sheet on the counter when it came out of the oven,
left the room for a sec and came back to a hubby and a child
stuffing their mouths with roasted potatoes.
I knew I should have used the whole bag!

Oh...and the asparagus stalks I used were quite thin.
They came out o the oven very crispy and dark...but tasted like they were fried. YUM! 

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