Roasted Asparagus and Red Peppers with Dijon and Thyme Recipe
![Atkins Roasted Asparagus and Red Peppers with Dijon and Thyme](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/e972827d363f5ead8ed0c1e3d381f8a2_43b47887-21ea-4891-a5b8-f299ec3579ba.png)
4.4g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 5 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.1g
Protein
12.7g
Fat
2.4g
Fiber
148.1cal
Calories
![calculator](https://atkins.ca/wp-content/themes/atkins_theme_canada/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet Red Peppers
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16 spear, medium (5-1/4" to 7" long) Asparagus
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2 tablespoon Unsalted Butter Stick
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2 tbsp chopped Shallots
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6 tsp Dijon Mustard
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1 fl oz Fresh Lemon Juice
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2 tablespoon Extra Virgin Olive Oil
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3 tsp Thyme
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2 tsp Lemon Zest
DIRECTIONS
- Heat oven to 425°F. Cut the bell pepper in half, remove seeds and then slice into 1/2-inch thick strips. Place pepper strips and trimmed asparagus on a rimmed sheet pan covered with aluminum foil; set aside.
- Sauté shallot in butter in a small saucepan over medium heat until translucent, about 3 minutes. Transfer to a small bowl; add mustard, lemon juice, oil, thyme and lemon zest; whisk the dressing together.
- Brush asparagus and red peppers with the dressing; set remainder aside. Roast vegetables in oven for 10-15 minutes, until asparagus is tender.
- Drizzle with remaining sauce, season with salt and black pepper to taste, and serve right away.
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Cooking Tip
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