Roasted Asparagus with Sweet Pepper & Shallots
A quick and easy way to make a delicious side dish with asparagus.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 4 | cloves |
garlic
finely chopped |
|
| 5 | ml |
thyme
fresh, or 1/2 teaspoon dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 453.6 | g |
asparagus
ends trimmed |
|
| 1 | each |
sweet red bell peppers
red or yellow, thinly sliced |
|
| 2 | each |
shallots
thinly sliced |
*
|
| 15 | ml |
red wine vinegar
|
|
Directions
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.
