Vegetarian

Roasted spring vegetables is for Side Dish.

Roasted spring vegetables takes several minutes to prepare.

Roasted spring vegetables takes several minutes to cook.

Roasted spring vegetables makes 2 servings.

The ingredients for Roasted spring vegetables are:

1 bunch asparagus, cleaned (~ 15 spears)
3 cups sugar snap peas
1/2 red onion, thinly sliced
12 grape tomatoes, sliced in half
2 cloves of garlic, smashed with salt
3 tsp minced fresh ginger
1 tbs olive oil

Here is how you make Roasted spring vegetables:

Preheat oven to 400.Line baking sheet with foil and drizzle olive oil on foil.Place thinly sliced onions on baking sheet, layer asparagus on top. Sprinkle with salt and pepper, minced ginger and garlic cloves. Mix well.Roast in oven for ~ 10 minutes.Remove from oven, turn broiler on. Put snap peas and tomatoes on top of asparagus mixture, sprinkle with more salt and pepper.Broil for ~ 3 minutes, until peas are blistered.Serving Size: 3-4Number of Servings: 2Recipe submitted by SparkPeople user RUNTOEAT32.

The nutritional information for Roasted spring vegetables is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 159.6

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 4.2 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 5.6 g
• Protein: 5.7 g