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Roasted Red Peppers and Asparagus With a Kick!

This is so easy and delicious. It’s low calorie, low fat, low carb and guaranteed to wake up meandering masticators.

1 pound fresh asparagus, trimmed and washed
1 large red bell pepper, seeded and cut into 1/2 inch strips
1 TB fresh lemon juice
1 tsp olive oil
1/4-1/2 tsp salt
1/4 tsp crushed red pepper or red pepper flakes

Preheat oven to 400ºF. spray a nonstick baking sheet with nonstick spray. Combine the asparagus and strips of bell pepper in a large bowl. Add the lemon juice, oil, salt and crushed red pepper; toss well to coat.

Arrange the vegetables on the baking sheet in a single layer. Bake until tender, shaking the pan occasionally, 15-18 minutes.

Great hot or cold. Try different vegetables in the mix, too.

Serves 4

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