Maple Tender Roasted Asparagus with Kale Chips
Maple Tender Roasted Asparagus with Kale Chips is a quick to put together vegan friendly side dish or a vegan main dish. A lovely balance of sweet and salty.
Servings: 4 sides
- 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
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.
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 thenmarinade 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.
Serving: 1of 4 | Calories: 77kcal | Carbohydrates: 11.2g | Protein: 2.1g | Fat: 3.8g | Saturated Fat: 0.5g | Sodium: 186mg | Potassium: 223mg | Fiber: 1.8g | Sugar: 7.7g | Calcium: 40mg | Iron: 1.4mg