I modified the preparation method a little from one of my wife's weight watchers cookbooks. Makes a great side dish.
Arrange the oven rack in the lower third of the oven. Preheat the oven to 425F.
Mix all ingredients in a large zip loc bag. Add the tomatoes and asparagus. Toss until thoroughly coated.
Arrange the vegetables in a single lalyer in a roasting pan and roast until the tomatoes are lightly charred and the asparagus is just tender, 12 - 16 minutes, depending on the thickness of the asparagus.
Serve immediately.
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 4 | ||
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Calories: 63 | ||
Calories from Fat: 11 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.2mg | 0 % | |
Potassium 636mg | 17 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 7.2g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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