Roasted Spring Vegetables
- 1/2 lb (225 g) fresh asparagus spears
- 1 medium yellow or red bell pepper
- 1 medium red onion
- 1/2 lb (225 g) baby carrots (about 1 1/2 cups/375 mL)
- 1 1/2 tbsp (22 mL) olive oil
- 1 garlic clove, pressed
- 3/4 tsp (4 mL) dried rosemary
- 1/8 tsp (.5 mL) salt
Preheat oven to 425°F (220°C). Trim asparagus and cut into 2 1/2-in. (6-cm) pieces; set aside. Cut bell pepper into 1 1/2-in. (4-cm) pieces and red onion into eight wedges. Combine bell pepper, onion, carrots, oil, garlic, rosemary and salt in large bowl; toss to coat. Spread evenly in Medium Sheet Pan. Bake 25 minutes, stirring occasionally.
Add asparagus to vegetable mixture, stirring carefully to coat with seasoned oil. Bake an additional 10-15 minutes or until vegetables are tender and golden.
- 6 servings of 1/2
Nutrients per serving:
U.S. Nutrients per serving: Calories 70, Total Fat 3.5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Carbohydrate 9 g, Protein 2 g, Sodium 70 mg, Fiber 2 g