Roasted Asparagus and Red Peppers


  • 1 lb Asparagus, trimmed
  • 1 Large Red Bell Pepper, cut into thick strips
  • 1 TBS Lemon Juice
  • 2 tsp Olive Oil
  • ½ tsp Salt
  • ¼ tsp Red Pepper Flakes
  •  Tsp Grated Lemon Zest


  • Preheat oven to 400˚ F.  Spray a nonstick baking sheet with nonstick spray.
  • Put asparagus and bell pepper in large bowl.  Add lemon juice, oil, salt and pepper flakes; toss to coat evenly.
  • Spread vegetables in single layer on prepared baking sheet.  Roast, shaking pan occasionally, until tender, about 15 minutes.
  • Transfer vegetables to serving bowl; sprinkle with lemon zest.

Yields 4 servings


Weight Watchers. Weight Watchers® New Complete Cookbook – 4th ed.  Deborah Mintcheff. Hoboken: Wiley Publishing, Inc, 2011.

About formerfatbitch

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