Asparagus Mushrooms Edamame & Sun Dried Tomatoes in Balsamic Glaze

I love this recipe so much. It is filled with protein, fiber, vitamins, minerals and TONS of flavor!

Edamame are actually immature, green soybeans. I love them. They are so versatile and super easy to add to all types of dishes. They are a favorite for vegans and vegetarians since they are a complete protein. Edamame is also packed with fiber, B vitamins, omega 3 fats, iron, calcium and zinc.

This meatless meal is well balanced, easy and just plain old delicious. I eat this as a meal for myself, but I make a chicken or pork dish to go along side it for my family.

Asparagus Mushrooms Edamame & Sun Dried Tomatoes in a Balsamic Glaze

1 lb. asparagus

1 package sliced mushrooms (I used shiitake)

1 cup organic shelled and cooked edamame

½ cup sun dried tomatoes (not in oil)

2 TBS olive oil

1 TBS balsamic vinegar

3 cloves crushed garlic

½ tsp salt

⅛ tsp pepper

fresh parsley

Place all chopped veggies and edamame in a large ziploc bag.
In separate bowl, mix olive oil, vinegar, garlic, salt & pepper together with wire whisk.
Pour marinade over veggies in bag and shake until evenly coated (make sure to close the bag first 🙂 ).
Preheat oven to 350 degrees
Place veggie mixture on baking sheet, top with chopped parsley. Roast for 45-60 minutes, checking periodically to turn veggies and to make sure they do not over brown.

Makes 6 servings

Nutrition Facts
Serving Size ⅙ serving
Amount Per Serving
Calories 130 Calories from Fat 71
Total Fat 7.9g
Saturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 223mg
Total Carbohydrates 9.0g
Dietary Fiber 3.7g
Sugars 2.1g
Protein 6.8g

*Nutritional information provided by www.caloriecount.com, not 100% guaranteed accurate