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Photo: Michael Paul Photo by: Photo: Michael Paul

Roasted Vegetables

Real Simple MARCH 2003

  • Yield: 4 servings, with leftovers

Ingredients

  • 1 large acorn squash
  • 1/2 pound asparagus
  • 1/2 pound cherry tomatoes
  • 2 tablespoons olive oil

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.

Nutritional Information

Amount per serving
  • Calcium: 33mg
  • Calories: 70
  • Calories from fat: 0%
  • Carbohydrate: 10g
  • Cholesterol: 0mg
  • Fat: 4g
  • Fiber: 2g
  • Iron: 1mg
  • Protein: 1mg
  • Saturated fat: 0g
  • Sodium: 150mg
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Roasted Vegetables Recipe

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