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August 29, 2004
Spicy Roasted Potatoes and Asparagus
2 teaspoons olive oil, divided
1/4 teaspoon sea salt, divided
1/4 teaspoon chopped fresh or 1/8 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
6 small red potatoes (about 3/4 pound), quartered
Cooking spray
2 tablespoons grated fresh Parmesan cheese
1 teaspoon minced garlic, divided
1/2 pound asparagus spears
Preheat oven to 450°.
Combine 1 teaspoon oil, 1/8 teaspoon salt, thyme, peppers, and potatoes in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450º for 20 minutes, stirring occasionally. Stir in cheese and 1/2 teaspoon garlic.
Snap off tough ends of asparagus. Combine 1 teaspoon oil, 1/8 teaspoon salt, 1/2 teaspoon garlic, and asparagus. Add asparagus mixture to dish. Bake for 10 minutes or until asparagus is crisp-tender.
Yield: 2 servings
CALORIES 223 (27% from fat); FAT 6.8g (sat 1.9g, mono 3.9g, poly 0.6g); PROTEIN 9.1g; CARB 34.2g; FIBER 4.6g; CHOL 5mg; IRON 3.6mg; SODIUM 419mg; CALC 136mg
Posted by carcharhinid at August 29, 2004 07:33 PM