Spice-Roasted Veggies
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 243
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 25
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 72
- Total: 35 min
- Active: 20 min
Ingredients
6 carrots, peeled and cut into 1/2-inch sticks
1 bunch asparagus, trimmed
1 red onion, peeled and sliced
2 cups cherry tomatoes, cut in half
3 tablespoons extra-virgin olive oil
One 1-ounce package fajita seasoning
Juice of 1/2 lime
2 tablespoons fresh cilantro leaves
1/4 cup toasted sliced almonds
Directions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or foil.
- Place the carrots, asparagus, onions and tomatoes in a bowl. Add the olive oil and fajita seasoning and toss well to coat.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast until tender, 12 to 15 minutes or until desired tenderness. Remove from the oven and cool slightly. Squeeze the lime juice over the roasted vegetables and garnish with cilantro and almonds.