Roasted Vegetables

Photo: Michael Paul

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Kay Chun,

March 2003