Garlic & Lemon Roasted Vegetables

Ingredients

• Asparagus

  Raw

  10 spear, medium or 160g

• Brussels sprouts

  Raw

  ½ cup or 44g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  4 clove or 12g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

Directions

1. Preheat oven to 400 degrees F.
2. In a blender, puree olive oil, lemon juice, garlic cloves, salt, pepper, basil, oregano, and red pepper flakes.
3. Add asparagus and quartered brussels sprouts to a large oven-safe cooking dish. Top with olive oil mixture.
4. Place in oven and roast 10 minutes, then add chopped cherry tomatoes. Cook 10 minutes more and serve.

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