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Roasted Asparagus with Red Peppers and Lemon

(originally made 10/2005)

Made this last night as a side dish to grilled round steaks. So good! I normally don't like cooked green veggies, think they taste like grass. This was excellent, with just a little heat from the crushed red pepper.




WW Roasted Asparagus with Red Peppers and Lemon

Servings: 4 (per serving about 4 asparagus spears and 1/4c bell pepper strips)
Points per serving: 1

1 pound fresh asparagus, trimmed
1 large red bell pepper, seeded and cut into 1/2" strips
1T fresh lemon juice
1t olive oil
1/2t salt
1/4t crushed red pepper flakes
1t grated lemon zest

Preheat oven to 400 degrees. Spray a nonstick baking sheet with olive oil nonstick spray.

Combine the asparagus and strips of bell pepper in a large bowl. Spray with nonstick spray. Add the lemon juice, oil, salt, and crushed red pepper. Toss well to coat.

Arrange the vegetables on baking sheet in a single layer. Bake until tender, shaking the pan occasionally, 15 to 18 mins. Transfer to a bowl and toss with the lemon zest.

NI per serving: 39 calories, 2g fat, 0g sat fat, 0g transfat, 0mg cholesterol, 295mg sodium, 5g carbs, 2g fiber, 2g Prot, 16mg calcium.

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