Roasted Sweet Mini Peppers and Asparagus
User Reviews
5
Roasted Sweet Mini Peppers and Asparagus
Description
The Roasted Sweet Mini Peppers and Asparagus recipe starts by trimming and slicing fresh asparagus spears into bite-sized segments and preparing sweet mini peppers by removing stems and seeds. Both vegetables are coated evenly in extra virgin olive oil and spread in a single layer on a prepared baking sheet for roasting at 425°F. Roasting for 20 to 25 minutes softens the asparagus and causes the sweet peppers to blacken slightly and collapse, enhancing their natural sweetness and flavor through caramelization.
After roasting, the warm vegetables are returned to a mixing bowl and tossed with a dressing made from whole grain Dijon mustard, white wine vinegar, and salt, which adds a bright acidity and depth to the dish. The resulting flavors balance the earthiness of asparagus and the sweet jagged pepper pieces with sharp, tangy notes from the mustard and vinegar.
This medley works well as a versatile side dish. Its temperature flexibility allows serving warm alongside main courses or cooled in salads and buffet spreads. The method requires minimal ingredients and achieves noticeable flavor enhancement through roasting and simple dressing. The use of nonstick spray or light olive oil ensures easy cleanup and even cooking.
Ingredients
- 1 pound asparagus 1 bunch, spears
- 10 ounces sweet mini peppers 1 dry pint
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons Dijon mustard if gluten free look for a certified GF brand, whole grain
- 1 1/2 teaspoons white wine vinegar
- salt to taste
- cooking oil spray nonstick
Instructions
- Preheat oven to 425 degrees F. Cut the tough ends off the asparagus spears, then slice them into 1-inch pieces.
- Cut the stems off of the mini peppers, cut them in half lengthwise, and scoop out the seeds. Discard the seeds and stems.
- Place the asparagus and peppers into a large mixing bowl with 1 1/2 tbsp extra virgin olive oil. Toss the veggies until they are evenly coated with oil.
- Spray a baking sheet with nonstick cooking oil spray, or lightly brush with olive oil. Spread the vegetables out on the baking sheet, making sure each vegetable piece is touching the sheet to ensure even roasting.
- Place in the oven and roast for 20-25 minutes, until the asparagus is tender and the peppers are soft, collapsing, and blackening in places. Remove from oven. Pour the roasted vegetables back into the mixing bowl and toss with 1 1/2 tsp whole grain Dijon mustard and 1 1/2 tsp white wine vinegar. Add salt to taste.
Notes
- You will need a baking sheet and a large mixing bowl for preparation.
- The medley can be served warm, at room temperature, or chilled depending on your preference.
- Lightly spraying or brushing the baking sheet with oil helps prevent sticking and promotes even roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Sodium | 26mg | 1% |
| Potassium | 378mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3075IU | 62% |
| Vitamin C | 96.9mg | 108% |
| Calcium | 32mg | 3% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
