Thyme Roasted Asparagus - 5g Carbs, 2g Fiber
From Diabetic Living Diet
Servings: 4
Contains DairyContains Dairy
Vegetarian
Diabetes-Friendly
Prep Time: 20 mins
Cook Time: 10 mins
Rest Time: 20 mins
Total Time: 30 mins
1 medium pepper, red, bell
2 Tbsp oil, olive
1 tsp thyme, fresh
1/4 tsp salt
1/4 tsp pepper, black
1 lb asparagus
1 oz cheese, Parmesan
2 Tbsp parsley, fresh
Oil, olive
Pepper, cracked black
1. Preheat broiler. Line a baking sheet with foil; set aside. Halve
sweet pepper lengthwise; discard stem, membranes, and seeds. Place
sweet pepper, cut sides down, on prepared baking sheet. Broil 4 to
5 inches from heat for 8 to 10 minutes or until blackened and
blistered. Carefully bring foil up and around pepper halves to
enclose. Let stand about 20 minutes or until cool enough to handle.
Peel skin off sweet pepper. Cut sweet pepper into 1/2-inch-wide
strips. Set strips aside.
2. Preheat oven to 400 degrees F. In a small bowl, combine oil, thyme,
salt, and freshly ground black pepper; pour over asparagus spears.
Toss lightly to coat. Arrange spears in a single layer in a
15×10x1-inch baking pan. Bake, uncovered, for 10 to 12 minutes
or until lightly browned and tender, turning asparagus once.
3. Arrange asparagus spears and sweet pepper strips on warm
serving platter. Top with Parmesan cheese and parsley. If desired,
drizzle with olive oil and sprinkle with cracked black pepper.
Serve immediately.
Nutrition per Serving:
110 Calories, 9g Total Fat, 2g Saturated Fat, 269mg Sodium,
5g Carbs, 2g Dietary Fiber, 5mg Cholesterol, 4g Protein
Exchanges: 1 Vegetable, 2 Fat
Carb Choices: 1/2