Roasted Hearts of Palm and Artichoke
Roasted Hearts of Palm and Artichoke combines hearts of palm and artichoke with olive oil, garlic, lemon juice, salt and pepper. An easy vegan side dish.
Servings: 6
Ingredients
- Cooking spray
- 2 cans Reese Hearts of Palm 14 ounces
- 2 cans Reese Large Artichoke Hearts 14 ounces
- 2 tablespoon olive oil
- 1 clove garlic chopped
- ¼ teaspoon pepper
- 1/8 teaspoon salt
- 1 lemon cut into sixths
Instructions
- Preheat oven to 425°. Coat a rimmed baking sheet with cooking spray.
- Drain and rinse hearts of palm and artichoke, pat dry with paper towel. Cut hearts of palm into thirds and artichoke hearts in half. Wipe any liquid off the artichoke hearts that oozes out while cutting.
- In a large bowl mix the olive oil and garlic, add heart and gently toss to coat.
- Place on prepared baking sheet in a single layer, sprinkle with salt and pepper. Roast until heated through and edges start to brown a little, 25-30 minutes.
- Drizzle with fresh lemon juice. (I serve with a lemon wedge and let everyone drizzle to their liking)