Thyme-Roasted Asparagus Recipe
Quick Info:
Servings
Contains Dairy
Vegetarian
Diabetes-Friendly
Nutritional Info (Per serving):
Calories: 110, Saturated Fat: 2g, Sodium: 269mg, Dietary Fiber: 2g, Total Fat: 9g, Carbs: 5g, Cholesterol: 5mg, Protein: 4g, Carb Choices: 0.5
Prep Time: 20 mins
Cook Time: 10 mins
Rest Time: 20 mins
Total Time: 30 mins
Ingredients:
• 1 medium pepper(s), red, bell
• 2 tablespoon oil, olive
• 1 teaspoon thyme, fresh
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, black
• 1 pounds asparagus
• 1 ounce(s) cheese, Parmesan, shaved
• 2 tablespoon parsley, fresh
• oil, olive
• pepper, cracked black
Preparation:
1. Preheat broiler. Line a baking sheet with foil; set aside. Halve sweet pepper lengthwise; discard stem, membranes, and seeds. Place sweet pepper, cut sides down, on prepared baking sheet. Broil 4 to 5 inches from heat for 8 to 10 minutes or until blackened and blistered. Carefully bring foil up and around pepper halves to enclose. Let stand about 20 minutes or until cool enough to handle. Peel skin off sweet pepper. Cut sweet pepper into 1/2-inch-wide strips. Set strips aside.
2. Preheat oven to 400°F. In a small bowl, combine oil, thyme, salt, and freshly ground black pepper; pour over asparagus spears. Toss lightly to coat. Arrange spears in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, for 10 to 12 minutes or until lightly browned and tender, turning asparagus once.
3. Arrange asparagus spears and sweet pepper strips on warm serving platter. Top with Parmesan cheese and parsley. If desired, drizzle with olive oil and sprinkle with cracked black pepper.
Serve immediately
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