Recipes

Roasted Asparagus and Red Peppers with Dijon and Thyme Recipe

Atkins Roasted Asparagus and Red Peppers with Dijon and Thyme
4.4g
Net Carbs
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

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INGREDIENTS

  • 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet Red Peppers
  • 16 spear, medium (5-1/4" to 7" long) Asparagus
  • 2 tablespoon Unsalted Butter Stick
  • 2 tbsp chopped Shallots
  • 6 tsp Dijon Mustard
  • 1 fl oz Fresh Lemon Juice
  • 2 tablespoon Extra Virgin Olive Oil
  • 3 tsp Thyme
  • 2 tsp Lemon 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.


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