Roasted asparagus with red peppers and lemon
1 pound(s), trimmed
sweet red pepper(s)
1 large, seeded and cut into 1⁄2-inch strips
fresh lemon juice
crushed red pepper flakes
1 tsp, grated
- Preheat the oven to 400°F. Spray a nonstick baking sheet with olive oil nonstick spray.
- Combine the asparagus and strips of bell pepper in a large bowl; spray with the nonstick spray. Add the lemon juice, oil, salt, and crushed red pepper; toss well to coat.
- Arrange the vegetables on the baking sheet in a single layer. Bake until tender, shaking the pan occasionally, 15–18 minutes. Transfer the vegetables to a bowl and toss with the lemon zest. Yields (about 3 asparagus spears and 1⁄4 cup bell-pepper strips per serving.