Lemon-Roasted Asparagus

Lemon-Roasted Asparagus

by Dr. Kellyann
Table of Contents

    Prep Time: 5 min | Cook Time: 20 min | Yield: 4 servings

    Portions: 1 vegetable, 1/2 fat 

    Ingredients

    • 1 or more pounds asparagus, tough ends trimmed
    • 1 clove garlic, minced
    • 2-3 teaspoons lemon peel
    • 2 teaspoons coconut oil, melted
    • Celtic or pink Himalayan salt
    • Ground black pepper
    • 1 cup lemon juice (optional)
    Directions

    Preheat the oven to 425°F. Line a baking sheet with parchment.

    Place the asparagus in a single layer on the prepared baking sheet. Sprinkle on the garlic and lemon peel, then drizzle with the coconut oil and season with the salt and pepper. Bake for 15 to 20 minutes.

    When you remove the asparagus from the oven, top it with the lemon juice, if using.

    Notes: 
    This is a great recipe to double. It’s quick and easy, and the leftovers are terrific
    with eggs or tossed into a salad.

    Enjoy!
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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.