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Roasted Asparagus and Red Peppers with Dijon and Thyme
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Prep Time:
5
minutes
minutes
Cook Time:
18
minutes
minutes
Total Time:
23
minutes
minutes
Course:
Dinner, Lunch, Side Dish
Servings:
4
people
Calories:
170
kcal
Ingredients:
24
Asparagus
spear medium, (5-1/4" to 7" long)
1
Bell Peppers
red, deseeded and cut into 1/2 inch strips
2
tbsp
Butter
stick, unsalted
2
tbsp
Shallots
minced
6
tbsp
Dijon Mustard
1
Lemons
zested and juiced
2
tbsp
Olive Oil
extra virgin
3
tsp
Dried Thyme
1
tsp
Sea Salt
.5
tsp
Ground Black Pepper
Instructions:
Heat oven to 425°F.
Place pepper strips and asparagus on a rimmed sheet pan covered with aluminum foil; set aside.
Sauté shallot in butter in a small saucepan over medium heat until translucent, about 3 minutes.
Transfer to a small bowl; add mustard, lemon juice, oil, thyme and lemon zest; whisk the dressing together.
Toss asparagus and red peppers with half the dressing; set remainder aside.
Roast vegetables in oven for 10-15 minutes, until asparagus is tender.
Drizzle with remaining sauce, season with salt and black pepper to taste, and serve right away.
Nutrition
Calories:
170
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
15
mg
|
Sodium:
892
mg
|
Potassium:
341
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
1880
IU
|
Vitamin C:
58.8
mg
|
Calcium:
57
mg
|
Iron:
3.7
mg
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