Roasted spring vegetables
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Roasted spring vegetables calories by ingredient
Number of Servings: 2
Ingredients
-
1 bunch asparagus, cleaned (~ 15 spears)
3 cups sugar snap peas
1/2 red onion, thinly sliced
12 grape tomatoes, sliced in half
2 cloves of garlic, smashed with salt
3 tsp minced fresh ginger
1 tbs olive oil
Directions
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.