When I get excited about something I find myself emulating Oprah’s voice in my head.
But instead of saying “John Travooooooooltaaaaaa,” it’s more like “Roooooasted Veeeeeeeeegetablllllllles!”
Does anyone else do this?
Okay maybe your “favorite things” aren’t vegetables. Maybe something more like “Vaaaaacaaaaatioooon!” Or perhaps you’re like Oprah and really love Travolta?
But let’s face it—I’m an aspiring chef so asparagus truly does excite me.
Anyway it’s Thanksgiving weekend. Couldn’t we all use a healthy side?
This recipe is super simple and takes almost no prep time. But, I’ve found it’s still a real crowd pleaser. I try to use a good mix of colorful vegetables because it’s appealing to look at, but honestly you could add or take away just about any vegetable you want.
Yields: 6 cups
Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes
Ingredients:
½ bunch asparagus (~6-8 spears)
1 red pepper
1 yellow pepper
1 red onion
1 tbsp olive oil
½ tsp salt
½ tsp pepper
1. Preheat oven to 425.
2. Cut off tough bottoms of asparagus and discard. Cut remainder of spears into 1 inch sections.
3. Cut the rest of the vegetables into one inch squares.
4. Combine all ingredients in an oven safe dish and drizzle with olive oil. Sprinkle with salt and pepper. Mix vegetables so seasoning is evenly distributed.
5. Roast in oven X ~25 minutes until tender, mixing halfway through cooking.
The Cook’s 2 Cents:
- Are you really trying to count those calories? You can use nonstick cooking spray instead of oil. Just spray enough to coat and then toss in salt and pepper.
Nutrition Facts:
Svg Size: 1 cup
Svgs per Recipe: 6
Calories: 46 Fat: 2g Sodium: 196mg Carbs: 6g Fiber: 1g Sugars: 2g Protein: 1g
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