Roasted Asparagus and Red Peppers with Dijon and Thyme Recipe
Cook Time: 15 Minutes
Phase: Phase 1
1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet Red Peppers
16 spear, medium (5-1/4" to 7" long) Asparagus
2 tablespoon Unsalted Butter Stick
2 tbsp chopped Shallots
6 tsp Dijon Mustard
1 fl oz Fresh Lemon Juice
2 tablespoon Extra Virgin Olive Oil
3 tsp Thyme
2 tsp Lemon Zest
- 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.
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