Roasted Hearts of Palm and Artichoke

4.91 from 11 votes

This Roasted Hearts of Palm and Artichoke recipe is an easy vegan side dish made with canned hearts of palm, artichoke hearts, olive oil, garlic, and fresh lemon. Everything roasts together until lightly browned around the edges for a simple vegetable side dish that's full of flavor.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: vegan

Servings: servings

Calories: 48kcal

Author: Mindy Boyd

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
⅛ 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)

Notes

Nutrition information is approximate and will vary based on the specific ingredients and brands used.

Nutrition