Roasted Asparagus and Red Peppers

By Debpeye

Ingredients

• Pam non-stick cooking spray
• 1 pound asparagus, trimmed and fibrous stalks peeled (peeling is optional)
• 1 large red bell pepper, seeded and cut into 1/2 inch strips
• 1 lemon or 1 TBSP lemon juice
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper

Preparation

Step 1

1. Preheat oven to 400o F. Spray a baking sheet with Pam non-stick cooking spray.
2. In a large bowl, combine the asparagus and bell pepper strips; spray with non-stick spray
3. Squeeze lemon or 1 TBSP of lemon juice over vegetables
4. Add oil, salt & crushed red pepper.
5. Toss with spatula
6. Place vegetables on prepared baking sheet and bake for 15 – 18 minutes.

PER SERVING (¼ of vegetables): 39 Cal, 2 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 295 mg Sod, 5 g Carb, 2 g Fib, 2 g Prot, 16 mg Calc.