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Roasted Asparagus

:  May/June 1994

Your rating: None Average: 3.7 (12 votes)

Roasting vegetables brings out their sweetness.


Roasted Asparagus Recipe

Makes: 12 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 4 pounds asparagus
  • 4 teaspoons extra-virgin olive oil
  • Salt & freshly ground pepper, to taste
  • 2 teaspoons balsamic vinegar

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Preparation

  1. Preheat oven to 450°F.
  2. Snap off the tough ends of asparagus and, if desired, peel the stalks. Toss the asparagus with oil and season with salt and pepper. Spread the asparagus in a single layer in a shallow roasting pan or baking sheet with sides. (If the pan is not large enough, use two pans.) Roast until tender and browned, 10 to 15 minutes, shaking once during roasting. Sprinkle with balsamic vinegar and toss. Taste and adjust seasonings. Let cool to room temperature; serve within 2 hours.

Tips & Notes

  • Make Ahead Tip: Can be made up to 2 hours in advance.

Nutrition

Per serving: 45 calories; 2 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 52 mg sodium; 306 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable


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Recipe Categories

Style/Theme
Everyday favorites
Make ahead instructions
Quick (total 30 min. or less)
Vegan
Vegetarian
Entertaining, casual
Entertaining, formal
Health & Diet Considerations
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
8 or more
Type of Dish
Side dish, vegetable
Main Ingredient
Vegetarian, other
Ethnic/Regional
American
Preparation/ Technique
Roast
Meal/Course
Brunch
Dinner

Season
Spring
Summer
Holiday
Easter
Mother's Day
Publication
May/June 1994
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