Chef's Pick
27 min.
800 cal.
2 serv.
No Heat
Cook time: 27 minutes
Preheat oven to 450°; drain beans, then rinse + pat dry; slice asparagus into ½-inch pieces; add beans, asparagus, half of the potatoes + carrots to a bowl; toss veggies with 3 tbsp oil + salt/pep; roast veggies 15 min, then flip + roast 10-15 min more until browned + tender
Divide veggies to plates + top each with half of butter piece
Servings: 2
Amount per serving
Calories
Fat
Carbs
Protein
Sugars
800
26g
34
Saturated Fat
14g
70%
Trans Fat
1g
0mg
0%
540mg
24%
81g
30%
Dietary Fiber
21g
75%
Total Sugars
14g
Included 0g added sugars
0%
20g
0%
10%
119%
30%
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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