Roasted Spring Vegetables

Name: Roasted Spring Vegetables
Yield: 6 servings of 1/2
Ingredients: 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

Ingredients

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

Directions

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.

Yield:

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