Roasted Spring Vegetables

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

  1. 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.

  2. 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

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