Chef's Pick
27 min.
770 cal.
2 serv.
No Heat
Cook time: 27 minutes
Preheat oven to 425°; drain beans, then rinse + pat dry; slice asparagus into ½-inch pieces, toss with 1 tbsp oil + salt/pep; set aside
Add beans, half of the potatoes + carrots to a bowl; toss veggies with 2 tbsp oil + salt/pep; roast veggies 15 min, then flip + add asparagus to sheet pan; roast 10-15 min more until browned + tender
Divide veggies to plates, top each with half of butter piece + enjoy!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Protein
Sugars
770
47g
61
Saturated Fat
18g
90%
Trans Fat
1g
0mg
0%
530mg
24%
75g
28%
Dietary Fiber
20g
72%
Total Sugars
13g
Included 0g added sugars
0%
18g
0%
17%
13%
118%
25%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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