Ingredients
Units
Scale
- 2 cups Mushrooms, sliced
- 1 Large Leek, sliced thin
- 2 Medium Red Bell Peppers, diced large
- 2 Large Jalapenos, diced
- 1 pound Asparagus, stalks cut into one inch lengths
- 2 Tbsp Oil
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Dried thyme
Instructions
- Heat the oven to 450 degrees. Chop the vegetables, and make sure there is no grit or dirt in the leek layers.
- Place the vegetables on two rimmed baking sheets and add the oil, salt, pepper, and thyme. Toss to coat the vegetables in the oil and seasonings.
- Roast the vegetables for about 20 minutes, until slightly browned and soft. After ten minutes of cooking, rotate the baking sheets from one oven rack to the other and stir the vegetables on each one. This can be served right away or if you are meal prepping, put in in whatever containers you are using and refrigerate until ready to reheat.
Notes
Most any vegetables you have on hand can be used for this recipe.
The jalapenos can be left out, or more may be added for additional spice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast and Brunch
Nutrition
- Serving Size: 1
- Calories: 92
- Sugar: 5
- Sodium: 790
- Fat: 5
- Saturated Fat: 0
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 4
- Protein: 4
- Cholesterol: 0