Roasted Sweet Mini Peppers and Asparagus – Savory Delights by Tori Avey

Roasted Sweet Mini Peppers and Asparagus – Easy, Healthy, Flavorful and Colorful Vegan Side Dish

Do you ever notice those sweet mini peppers in the produce section? You know the ones– small, colorful, enticing. They’re so cute and pretty and perfect looking! But what the heck do you use them for?

Wonder no more! This simple side dish is loaded with flavor and takes just a little time to prepare. Sweet mini peppers and asparagus pieces are roasted alongside one another, then dressed simply with white wine vinegar and whole grain mustard. Roasting brings out the natural sweetness of both the peppers and the asparagus, so they don’t need a lot of dressing up– they’re pretty delicious as-is. This dish can be served warm, at room temperature, or chilled. Add some goat cheese or feta crumbles and put it on top of fresh greens to stretch the ingredients. The cheese takes it to another level of delish. Enjoy!

Roasted Sweet Mini Peppers and Asparagus

Roasted asparagus and sweet roasted mini peppers with a delicious simple dressing. Easy, healthy, flavorful and colorful vegan side dish.

PRINT RECIPE Email Me Recipes

COURSE: Side Dish

Kosher Key: Parve

Servings: 4 servings

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Ingredients

• 1 pound asparagus spears 1 bunch
• 10 ounces sweet mini peppers 1 dry pint
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons whole grain Dijon mustard if gluten free look for a certified GF brand
• 1 1/2 teaspoons white wine vinegar
• Salt to taste
• Nonstick cooking oil spray

NOTES

You will also need: Baking sheet, large mixing bowl

Medley can be served as a warm side dish, at room temperature, or chilled depending on preference.

Instructions

• Preheat oven to 425 degrees F. Cut the tough ends off the asparagus spears, then slice them into 1-inch pieces.
  
• Cut the stems off of the mini peppers, cut them in half lengthwise, and scoop out the seeds. Discard the seeds and stems.
  
  
• Place the asparagus and peppers into a large mixing bowl with 1 1/2 tbsp extra virgin olive oil. Toss the veggies until they are evenly coated with oil.
  
  
• Spray a baking sheet with nonstick cooking oil spray, or lightly brush with olive oil. Spread the vegetables out on the baking sheet, making sure each vegetable piece is touching the sheet to ensure even roasting.
  
  
• Place in the oven and roast for 20-25 minutes, until the asparagus is tender and the peppers are soft, collapsing, and blackening in places. Remove from oven. Pour the roasted vegetables back into the mixing bowl and toss with 1 1/2 tsp whole grain Dijon mustard and 1 1/2 tsp white wine vinegar. Add salt to taste.
  

Nutrition

Nutrition Facts

Roasted Sweet Mini Peppers and Asparagus

Amount Per Serving

Calories 92 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 26mg1%

Potassium 378mg11%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 5g6%

Protein 3g6%

Vitamin A 3075IU62%

Vitamin C 96.9mg117%

Calcium 32mg3%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

tried this recipe?
Let us know in the comments!