Roasted Asparagus and Red Peppers with Dijon and Thyme
4.4g
Net Carbs
2.1g
Protein
12.7g
Fat
2.4g
Fiber
148
Calories
Ingredients:
- 2 tablespoons Unsalted Butter Stick
- 16 spear, medium (5-1/4" to 7" long) Asparagus
- 2 teaspoons Lemon Zest
- 1 fluid ounce Fresh Lemon Juice
- 1 large (2-1/4 per pound, approx 3-3/4" long, 3" diameter) Sweet Red Peppers
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons chopped Shallots
- 6 teaspoons Dijon Mustard
- 3 teaspoons Thyme
Directions:
- Heat oven to 425°F. Cut the bell pepper in half, remove seeds and then slice into 1/2-inch thick strips. Place pepper strips and trimmed 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.
- Brush asparagus and red peppers with 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.
Find this recipe and more in the New Atkins For a New You Cookbook!
