VEGAN: Maple Tender Roasted Asparagus With Kale Chips

A quick vegan side dish perfect for small parties or simple afternoon hangouts.

Do you need a vegan appetizer that is quick to make yet would be a sure hit with your guests especially for small gatherings? Well, this recipe is one that you should try out.

My hubby and kids are fond of eating chips so having healthy substitutes is something I really get excited about. And whenever we have parties or having people going over at home, it is always nice to have something to serve that everybody will surely like.

So you could hit 2 birds with one stone. You have a party appetizer that will win the hearts of your guests and the dish is extra healthy, you won’t need to worry about bloating. It is the perfect combination of sweet and salty.

Check out the recipe below.


Maple Tender Roasted Asparagus With Kale Chips

 v 001a

Ingredients:

80 grams shredded curly kale (3 cups)

200 grams asparagus (13 spears)

1 tablespoon light soy sauce

1 clove garlic – minced

2 tablespoons maple syrup

1 tablespoon olive oil

Salt and pepper to taste

 

v 001b

 

Instructions:

Preheat your oven to 200C / 400F / Gas mark 6 and lightly spray two medium sized baking sheets with a little oil.

Spread out your shredded curly kale on one of the baking sheets and sprinkle a little salt and pepper over it to taste.

Trim your asparagus spears and lay them out on your other baking sheet.

v 001c

In a small bowl mix the light soy sauce, minced garlic, maple syrup, olive oil and salt and pepper to taste.

Pour it over the asparagus and toss them in then marinade so they are fully covered.

Pop the trays in your hot oven.

After 6 minutes turn and switch your trays around and turn the asparagus and stir the kale chips. Place them back in your oven and cook for a further 6 minutes.

Serve immediately.

 

A very huge thank you to baketheneat.com for this simple and addicting dish.