Roasted Spring Vegetables

Roasted Spring Vegetables

1 Hr(s) 5 Min(s)
10 Min(s) Prep
55 Min(s) Cook
Healthy Living
Make the most of the season with out Roasted Spring Vegetables. The prep work is simple and the results are undeniable. Asparagus, onions and red peppers are tossed with a zesty vinaigrette and then placed in the oven to cook. You can't get much simpler than our Roasted Spring Vegetables.
What You Need
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6 servings
Original recipe yields 6 servings
1 lb. fresh asparagus spears, trimmed, cut into 2-inch lengths
2 sweet onions, cut lengthwise in half, then sliced crosswise
2 red peppers, cut into 1-inch pieces
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Let's Make It
1
Heat oven to 400°F.
2
Cover rimmed baking sheet with foil; spray with cooking spray. Toss asparagus with 4 tsp. vinaigrette; spread onto 1/3 of the prepared baking sheet.
3
Repeat with onions, then peppers.
4
Bake 50 to 55 min. or until vegetables are tender and lightly browned.
Kitchen Tips
Tip 1
Nutrition Bonus
Incorporate more vegetables into your diet with this simple low-fat, low-sodium side dish that's high in both vitamins A and C, thanks to the asparagus.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 115mg
5%
Total Carbohydrates 14g
5%
Dietary Fibers 3g
11%
Sugars 9g
18%
Protein 2g
4%
Vitamin A
40%
Vitamin C
80%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 cups
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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