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Roasted Asparagus and Red Peppers with Dijon and Thyme Recipe


Atkins Roasted Asparagus and Red Peppers with Dijon and Thyme
4.4g
Glucides nets Atkins™
Prep Time:5 Minutes
Style:American
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.

2.1g

Protein

12.7g

Fat

2.4g

Fiber

148.1cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1large (2-1/4 per lb, approx 3-3/4" long, 3" dia)Sweet Red Peppers
  • 16spear, medium (5-1/4" to 7" long)Asparagus
  • 2tablespoonUnsalted Butter Stick
  • 2tbsp choppedShallots
  • 6tspDijon Mustard
  • 1fl ozFresh Lemon Juice
  • 2tablespoonExtra Virgin Olive Oil
  • 3tspThyme
  • 2tspLemon Zest

DIRECTIONS

  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.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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