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Roasted Asparagus with Sweet Pepper and Shallots

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A quick and easy way to make a delicious side dish with asparagus.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


3 tablespoons olive oil
4 cloves garlic
finely chopped
1 teaspoon thyme
fresh, or 1/2 teaspoon dried
1 x salt and black pepper
to taste
1 pound asparagus
ends trimmed
1 each sweet red bell peppers
red or yellow, thinly sliced
2 each shallots
thinly sliced
1 tablespoon red wine vinegar


Preheat the oven to 450℉ (230℃).

In a small bowl, combine the olive oil, garlic, thyme, salt and black pepper to taste.

Place the asparagus on a large baking sheet, drizzle 1 1 /2 tablespoons of garlic-oli mixture over the asparagus.

Toss to evenly coat. Arrange the asparagus to a single layer.

In a medium bowl, toss sweet bell pepper and shallots with remaining garlic-oil mixture until evenly coated.

Spread pepper and shallots on top of asparagus.

Bake in the preheated oven for about 9 minutes.

Remove from the oven and drizzle vinegar over the vegetables.

Continue to bake for another 6 minutes or so until asparagus are fork tender.

Remove from the oven and let cool for a couple of minutes.

Transfer to a serving platter, and season with more salt and black pepper if desired.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 14064% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 7g
Vitamin A 19% Vitamin C 158%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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