Nutrition Information
Phe (mg):120

Serving Size: ⅛ recipe (entire recipe serves 8)
Calories (kcal): 139.4
Protein (g): 3.2
Exchanges: 8.0
Fat (g): 7.0

Ingredients

• 1 ½ pounds red potatoes, cut into chunks
• 4 tbsp extra virgin olive oil
• 4 cloves of garlic, minced
• 4 tsp dried rosemary
• 4 tsp dried thyme
• 2 tsp salt
• 1 pound fresh asparagus, trimmed, and cut into 1” pieces
• 1 red bell pepper, diced

Instructions

1. Preheat oven to 425°F.
2. On a large rimmed baking sheet, toss the potatoes with ½ the olive oil, garlic, rosemary, thyme and ½ the salt. Cover with foil.
3. Bake for 20 minutes.
4. Mix the red pepper and asparagus with remaining oil and salt. Add to baking sheet, cover, and continue cooking 15 minutes,
5. Remove foil, and continue cooking for 10 minutes or until potatoes brown.
6. Season with pepper and serve (can be served hot or cold).