Roasted spring vegetables
- Number of Servings: 2
Ingredients
Directions
1 bunch asparagus, cleaned (~ 15 spears)3 cups sugar snap peas1/2 red onion, thinly sliced12 grape tomatoes, sliced in half2 cloves of garlic, smashed with salt3 tsp minced fresh ginger1 tbs olive oil
Preheat oven to 400.
Line baking sheet with foil and drizzle olive oil on foil.
Place thinly sliced onions on baking sheet, layer asparagus on top. Sprinkle with salt and pepper, minced ginger and garlic cloves. Mix well.
Roast in oven for ~ 10 minutes.
Remove from oven, turn broiler on. Put snap peas and tomatoes on top of asparagus mixture, sprinkle with more salt and pepper.
Broil for ~ 3 minutes, until peas are blistered.
Serving Size: 3-4
Number of Servings: 2
Recipe submitted by SparkPeople user RUNTOEAT32.
Line baking sheet with foil and drizzle olive oil on foil.
Place thinly sliced onions on baking sheet, layer asparagus on top. Sprinkle with salt and pepper, minced ginger and garlic cloves. Mix well.
Roast in oven for ~ 10 minutes.
Remove from oven, turn broiler on. Put snap peas and tomatoes on top of asparagus mixture, sprinkle with more salt and pepper.
Broil for ~ 3 minutes, until peas are blistered.
Serving Size: 3-4
Number of Servings: 2
Recipe submitted by SparkPeople user RUNTOEAT32.
Nutritional Info Amount Per Serving
- Calories: 159.6
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 4.2 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 5.6 g
- Protein: 5.7 g
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