Roasted Asparagus and Red Peppers with Dijon and Thyme Recipe

Atkins Roasted Asparagus and Red Peppers with Dijon and Thyme
Net Carbs
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 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


  1. 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.  
  2. 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.  
  3. Brush asparagus and red peppers with the dressing; set remainder aside.  Roast vegetables in oven for 10-15 minutes, until asparagus is tender.  
  4. 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!   

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.