Roasted Asparagus with Red Peppers and Lemon
- Total Time
Not only is roasting the easiest way to prepare the vegetable, but it’s also the best way to bring out its natural sweetness.
uncooked asparagus1 pound(s), trimmed
sweet red pepper(s)1 large, seeded and cut into 1/2-inch strips
fresh lemon juice1 Tbsp
olive oil1 tsp
table salt½ tsp
crushed red pepper flakes¼ tsp
lemon zest1 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.