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Roasted Vegetables

Photo: Michael Paul
Yield 4 servings, with leftovers

Ingredients

  • 1 large acorn squash
  • 1/2 pound asparagus
  • 1/2 pound cherry tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • Savory Thyme Tart

Nutrition Information

  • calcium 33 mg
  • calories 70
  • caloriesfromfat 0 %
  • carbohydrate 10 g
  • cholesterol 0 mg
  • fat 4 g
  • fiber 2 g
  • iron 1 mg
  • protein 1 mg
  • satfat 0 g
  • sodium 150 mg

How to Make It

  1. Heat oven to 400º F. Halve squash, discard the seeds, and cut into 1/2-inch slices. Trim and peel asparagus. Wash cherry tomatoes. Place the vegetables on a baking sheet and toss with olive oil, salt, and pepper. Roast for 40 minutes, tossing occasionally. Reserve 8 squash pieces, half the asparagus, and a dozen cherry tomatoes for another use. Serve the remaining vegetables with the Savory Thyme Tart.