Roasted Asparagus and Red Peppers with Dijon and Thyme Recipe
4.4g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:5 Minutes
Style:American
Cook Time:15 Minutes
Phase:Phase 1
Difficulty:Difficult
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.
Comment 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
- 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.
Find this recipe and more in the New Atkins For a New You Cookbook!
Cooking Tip
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