Roasted Asaparagus and Bell Peppers

This simple side dish is the perfect accompaniment for just about any entree. It is light enough to complement fish or chicken, and strong enough to stand up against a steak dinner.

Serves 4


1 lb aparagus spears
1 lb mixed bell peppers (orange, red, and/or yellow)
2 Tbs olive oil
1 Tbs kosher salt
2 tsp ground black pepper


Preheat oven t0 375. Trim asapargus by snapping off woody end. Seed bell peppers and cut intil 1/2 inch think strips. Toss vegetables with olive oil, salt, and pepper. Spread evenly on sheet pan. Bake 15 minutes, or until peppers are slightly charred and asaparagus is tender.

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